These easy pineapple puddings are made with a yummy coconut and lime sponge
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.
The puddings will happily freeze, to serve another day.
Ingredients – 12 items
For the puddings
Toasted and shredded
Lyle’s Golden Syrup
Self raising flour
Fairtrade Tate & Lyle Light Muscovado Sugar
For the topping
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