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Pina Colada Puddings
These easy pineapple puddings are made with a yummy coconut and lime sponge
CATEGORIES:
- Breads & Muffins
- summer
- afternoon tea
- sunday lunch
- snacks
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
HOW TO MAKE THIS RECIPE
- 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.
- Put 1 tablespoon of syrup into each pudding basin or ramekin. Share the pineapple pieces between them.
- 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.
- 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.
- 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.
