cranberry upside-down cakerating:
50g plus 125g unsalted butter
150g plus 125g caster sugar
125g self raising flour
pinch of salt
1 tsp cinnamon
2 large eggs
1 - 1.5 tbsp full fat milk
tarte-tatin dish, cast iron straight sided saucepan or similar
preheat oven to 180C/gas 4, and put in a baking sheet to heat up.
put cast iron fry pan, or tarte-tatin dish if you have one - on the hob over medium heat, and melt 50g of butter. Add the 150g of sugar, stir, then empty in the cranberries and turn to coat in the syrupy liquid. Set aside.
put flour, salt, cinnamon, 150g sugar, 125g butter and the eggs in the food processor and blitz to combine. Pulse while you add enough milk down the funnel to make a soft, dropping batter. Pour over the berries in the pan, and transfer immediately to the heated baking sheet in the oven. Cook for 30 minutes, or until the cake is bouncy, gold and risen, and beginning to shrink back from the edges.
take out of the oven and place a plate on top of the pan. Turn upside down and lift the pan off. Be careful here - it's easy to burn yourself.
serve warm with creme fraiche or ice cream.