Sticky pineapple pudding with caramel sauce

Sweet, moist, and packed full of juicy pineapple pieces, this fruity pudding is beautiful served with a oozing, gooey caramel sauce and a few shavings of fresh coconut to enhance the dish's tropical flavours.
Sticky Pineapple Pudding with Caramel SauceAustralian Women's Weekly


Caramel sauce


1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm cake pan; line base with baking paper.
2.Combine pineapple, soda, sugar, flour and coconut in a large bowl. Gradually add combined butter, eggs and coconut cream. Pour into prepared pan.
3.Bake 40 minutes. Stand pudding 5 minutes, before turning onto a serving plate.
4.To make sauce: combine sugar, butter and both creams in a medium saucepan Stir over heat, until butter is melted. Bring to the boil. Simmer, stirring, 2 minutes.
5.Serve pudding warm with hot caramel sauce and shaved coconut.

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