Syrup: Tip 1/3 cup sugar into a small pan and add 2 tablespoons of cold water. Place over a low heat and stir until the sugar dissolves. Increase heat and cook for 3-5 minutes, until you have a golden, caramel syrup.

Remove from heat and carefully pour in the just-boiled water (stand back as the caramel will spit a bit). Return to a low heat, add the lemon wedge and remaining sugar, then stir until the mixture comes to the boil. Reduce the heat and simmer very gently for 20 minutes, until you have a light golden colour and a syrupy consistency. Remove from the heat.

Meanwhile, prepare filling. Cut top and base off pineapple and cut away the skin from top to bottom. Cut 6 horizontal slices, each about 1/2 thick, from the pineapple. Using the 6cm cutter, cut the pineapple slices into neat rounds (eat the trimmings). Using a cutter, cut the centre of each round to remove the core and make 6 pineapple rings.

Divide the syrup equally between the pudding moulds. Place a pineapple ring in each mould and a maraschino cherry in the centre of each pineapple ring. Set aside.

Heat the oven to 350°F

Sponge: Beat butter and sugar in a stand mixer on medium speed for 3-5 minutes, until pale and creamy, scraping sides of the bowl

Add the eggs, one at a time, beating well between each addition. With the mixer on low speed, mix in the flour until just combined.

Spoon the sponge batter equally into the moulds and level with the back of the spoon. Bake for 20-25 minutes, until risen, golden and a skewer inserted into the centres comes out clean. Leave to cool in the moulds for 3-5 minutes, then turn out onto a wire rack to cool completely.