Pineapple Pudding

Name: Pineapple Pudding
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 60 g Unsalted butter; 85 g Plain flour; 2 tsp Baking powder; 75 g Caster sugar (white or golden); 175 ml Milk (any kind); 1 Egg; 1 tsp Vanilla paste or extract; ½ Fresh pineapple (approx. 250 - 300 g peeled and cored); 85 g Brown sugar (light or dark); 2 tbsp (approx. 30 g) Golden syrup; 175 ml Boiling water

Love Baking Over a year ago 4,343 views

Cook: 40 mins

Serves: 4

British Dessert

Ingredients

60 g Unsalted butter
85 g Plain flour
2 tsp Baking powder
75 g Caster sugar (white or golden)
175 ml Milk (any kind)
1 Egg
1 tsp Vanilla paste or extract
½ Fresh pineapple (approx. 250 - 300 g peeled and cored)
85 g Brown sugar (light or dark)
2 tbsp (approx. 30 g) Golden syrup
175 ml Boiling water

Accompaniment

Description

Scrumptious-self saucing pudding that is sweet, sticky and comforting, and very easy to make.

Method

1
Preheat the oven to 180°C and lightly grease a medium sized baking dish (approx. 1 litre capacity).

Melt the butter and leave to cool a little while you get the rest of the ingredients ready.

Sift the flour and baking powder into a mixing bowl and stir in the sugar. Add the melted butter, milk, egg and vanilla extract and beat well. If using a whole pineapple, cut the top and bottom off with a sharp knife, then slice off the skin, including the ‘eyes’ and cut into slices, about 1 cm thick. Remove the cores with a knife or with an apple corer, and slice off any bits of the ‘eyes’ that you have missed. Then cut into little chunks, about 1cm in size.

Fold the pineapple chunks into the cake mixture.

Put the brown sugar and Golden Syrup into a jug. Boil the kettle and add 175 ml boiling water to the jug, stir, then pour over the top of the pudding. Don't worry if it looks a little strange - it will work!

Bake for 30 to 40 minutes until golden and bubbling a little.

Leave for 5 - 10 minutes before serving.

Serve with custard*, cream, creme fraiche or ice cream.