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Pina Colada Puddings

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Prep

30 mins

Bake

20-25 mins

Serves

6

Difficulty

Easy

About

These easy pineapple puddings are made with a yummy coconut and lime sponge

made using

Light Muscovado

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease 6 individual pudding basins or ramekins with a little butter.

Step 2

Put 1 tablespoon of syrup into each pudding basin or ramekin. Share the pineapple pieces between them.

Step 3

Sift the flour and salt into a mixing bowl. Add the sugar, spreadable butter, unbeaten eggs, vanilla extract, lime zest and desiccated coconut. Use a wooden spoon to beat the mixture together until smooth and creamy – this only takes 1-2 minutes.

Step 4

Spoon the mixture into the dishes and level the tops. Place on a baking sheet, transfer to the oven and bake for 20-25 minutes, until risen and golden.

Step 5

Cool the puddings for 3-4 minutes. While they are cooling, whip the cream until it holds its shape, then stir in the coconut rum (if using) and lime zest. Run a knife around the dishes to loosen the edges and turn out the puddings onto serving plates. Serve with the cream and a few shreds of toasted coconut.

TOP TIP

The puddings will happily freeze, to serve another day.

Ingredients – 12 items

Serving

1

For the puddings

Coconut

Coconut

Toasted and shredded

Butter

Butter

For greasing

Lyle's-golden-syrup

Lyle’s Golden Syrup

6 tbsp

Pineapple

Canned pieces

225 g
Flour

Self raising flour

150 g
Salt-table

Salt

1/4 tsp
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

150 g
Butter

Butter

Spreadable

150 g
Eggs

Egg

3
Vanilla

Vanilla extract

1 tsp
Lime

Lime zest

Finely grated

1
Flaked coconut

Desiccated coconut

80 g

For the topping

Cream

Double cream

150 ml

Rum

1 tbsp
Lime

Lime zest

Finely grated

1

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