Pina Colada Puddings

Pina Colada Puddings

Categories:

Breads & Muffins
afternoon tea
sunday lunch
snacks
summer
nut-free
vegetarian
Light Muscovado
Yields
6
PREPARATION
30 MIN
COOKING
20-25 MIN
Ingredients
  • Toasted shredded coconut
  • FOR THE PUDDINGS
  • A little butter, for greasing
  • 6 tbsp Lyle’s Golden Syrup
  • 227g can pineapple pieces in natural juice, drained
  • 150g self-raising flour
  • ¼ tsp salt
  • 150g Tate & Lyle Fairtrade Light Muscovado Sugar
  • 150g spreadable butter
  • 3 eggs
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lime
  • 80g desiccated coconut
  • TOPPING
  • 150ml double cream
  • 1 tbsp coconut rum (optional)
  • Finely grated zest of 1 lime
Fairtrade Light Muscovado 900x1200.png
Fairtrade Light Muscovado
HOW TO MAKE THIS RECIPE
  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.
  2. Put 1 tablespoon of syrup into each pudding basin or ramekin. Share the pineapple pieces between them.
  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.
  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.
  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.
CHEF'S TIP

The puddings will happily freeze, to serve another day. 

Easy to Bake Breads & Muffins