Recipe

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.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 8
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Ingredients

Sticky pineapple pudding with caramel sauce
  • 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

Sticky pineapple pudding with 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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