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1.	Preheat the oven to 200°C/gas mark 6. Butter a tarte Tatin tin (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loose-bottomed nor springform).
2.	Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3.	Fill each pineapple ring with a glacé cherry, and then dot one in each of the spaces in between.
4.	Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5.	Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6.	Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft – ha! – move, turn it upside-down.

I am of the mind that it is perfectly all right to make this with canned pineapple rings. I feel it is slightly bad sport to start peeling and slicing your own pineapple. Anyway, canned pineapple is just fine, though I advise going for the one in its own juice rather than in syrup, and I add some of the juice to the sponge, too. This seems to make it light and fluffy. I have found that the best way of keeping this swift, is by baking it in my copper tarte Tatin tin; if you are using a regular cake tin, be prepared to add a few minutes on to the cooking time.