Pineapple pudding
Ingredients
- 220g of pineapple in pineapple juice (tinned)
- 90ml rum
- 50g butter
- 50g caster sugar
- 1 egg
- 50g raising flour
- 2 ½ tablespoons of treacle
- 100ml cream
Method
- Drain the the pineapple tin, but don't waste any of the juice, you'lll need that for later.
- Add the pineapple to a bowl with 75ml of rum and allow it to marinade.
- Drain this and add the pineapple juice.
- Put the oven on to warm on a 180°C heat / Fan 180°C / Gas Mark 4.
- Use a baking tin of Yorkshire puddings and cover with grease proof paper.
- Whisk up the butter and sugar and then gradually add the egg, flour, and 1 ½ tablespoons of rum.
- Spread the treacle over the tin and add the cake batter.
- Bake for 15 minutes and then allow to sit for 10 minutes
- Mix the rest of the treacle with the pineapple juice, and brush over the pudding to add some shine.
- Whisk up the remaining rum and cream, and serve.
Recipe by Gareth Richards, originally featured on Prynhawn Da.
