Pineapple Upside Down Cake with Custard

Topping

• 50 g unsalted butter, diced, plus extra for greasing
• 80 g light brown sugar
• 5 - 6 tinned pineapple slices, in juice, juice reserved
• 8 - 12 glacé cherries

Cake

• 150 g unsalted butter, diced
• 150 g light brown sugar
• 150 g self-raising flour
• 3 medium eggs
• 1 tsp baking powder
• 1 tsp vanilla extract

Custard

• 500 g milk
• 50 g sugar
• 15 g cornflour
• 1 medium egg
• 1 tsp vanilla extract