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Sticky pineapple & dark chocolate baked pudding
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1 small fresh pineapple, peeled, cored and cubed (500g prepared weight)
1 tbsp dark brown muscovado sugar
150g dark chocolate, broken into pieces
50g light brown muscovado sugar
½ tsp vanilla essence
2 British Blacktail Large Free Range Eggs
100ml Greek yogurt, plus extra to serve
30g plain flour
½ tsp baking powder
1 tbsp icing sugar, for dusting
1. Preheat the oven to 180°C, gas mark 4. Put the pineapple in a frying pan with the dark brown sugar and 15g butter and heat gently until melted. Increase the heat and fry for about 5-7 minutes, until golden brown on all sides, then transfer to the base of a 1-litre buttered baking dish.
2. Melt the remaining butter with the chocolate in a pan over a very low heat, then add the light muscovado sugar and vanilla essence, and stir until the sugar is melted. Leave to cool a little. Whisk the eggs with the yogurt in a bowl, then whisk in the melted chocolate. Fold in the flour and baking powder. Spoon over the pineapple.
3. Bake for 25-30 minutes until the chocolate mixture is just firm but still a little wobbly. Leave to stand for 5 minutes, dust with icing sugar and serve warm with Greek yogurt.
Typical values per serving:
This recipe was first published in March 2019.