Name: Sticky pineapple pudding with caramel sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 440 gram can crushed pineapple in natural juice, drained; 3/4 teaspoon bicarbonate of soda; 3/4 cup (165g) firmly packed dark brown sugar; 1 cup (150g) self-raising flour; 1/3 cup (25g) desiccated coconut; 60 gram butter, melted; 2 eggs, beaten lightly; 1/3 cup (80ml) coconut cream; fresh coconut, to serve; Caramel sauce; 1 cup (220g) firmly packed dark brown sugar; 100 gram butter, chopped; 3/4 cup (180ml) coconut cream; 1/2 cup (125ml) cream

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.

Serves 8

Prep

20M

Cook

40M

Total

Ingredients

440 gram can crushed pineapple in natural juice, drained

3/4 teaspoon bicarbonate of soda

3/4 cup (165g) firmly packed dark brown sugar

1 cup (150g) self-raising flour

1/3 cup (25g) desiccated coconut

60 gram butter, melted

2 eggs, beaten lightly

1/3 cup (80ml) coconut cream

fresh coconut, to serve

Caramel sauce

1 cup (220g) firmly packed dark brown sugar

100 gram butter, chopped

3/4 cup (180ml) coconut cream

1/2 cup (125ml) cream

Method

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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