1x425g can pineapple sliced
⅓ cup pitted morello cherries
⅓ cup salted butter
1 ½ cups milk
1 tbsp vanilla
½ cup sugar free maple syrup
2 cups self raising flour
Line a baking tin with paper and oil. Preheat oven to 175°C.
Melt the butter in a pan over a medium low heat, ensuring the butter is melting gently and doesn’t burn.
Arrange the pineapple and cherries on the bottom of the tin.
Whisk all of the wet ingredients, including the melted butter, in a bowl until combined. Then gradually add in the flour, whisking to ensuring it’s combined and there are no lumps.
Pour into the tin over the pineapple and bake for 40-45 minutes.