Recipe

Pineapple self-saucing pudding

  • 1 hr cooking
  • Serves 6
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Ingredients

Pineapple self-saucing pudding
  • 30 gram butter
  • 2 teaspoon grated lemon rind
  • 1/2 cup (110g) caster sugar
  • 3 eggs, separated
  • 2 tablespoon self-raising flour
  • 1 cup (250ml) milk
  • 1/2 cup (40g) desiccated coconut
  • 450 gram can crushed pineapple, drained

Method

Pineapple self-saucing pudding
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 1 litre (4 cup) ovenproof dish.
  • 2
    Beat butter, rind, sugar and egg yolks in small bowl with electric mixer until thick and creamy; transfer to large bowl. Stir in sifted flour, milk and coconut, in two batches. Stir in pineapple.
  • 3
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into pineapple mixture. Pour mixture into dish.
  • 4
    Bake pudding about 40 minutes or until firm. Stand 5 minutes before serving. Dust with sifted icing sugar.

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