Name: Pineapple self-saucing pudding
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 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

Ingredients

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

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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