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Sticky pineapple pudding with coconut custard
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85g unsalted butter, melted, plus extra for greasing
125g plain flour
115g caster sugar
3 tsp baking powder
250ml whole milk
1 egg, lightly beaten
1 tsp vanilla extract
1 x ½ small pineapple, peeled and diced
140g light brown soft sugar
3 tbsp golden syrup
400ml coconut milk
2 eggs, yolks only
3 tbsp caster sugar
1 tsp cornflour
1. Preheat the oven to 180°C, gas mark 4.
Butter a 1.8 litre baking dish and sit it on a baking tray.
2. Put the flour, a pinch of salt, the sugar and baking powder in a bowl. Add the milk, butter, egg and vanilla and whisk together. Stir in the pineapple and pour into the baking dish.
3. Put the brown sugar, syrup and 250ml boiling water in a small saucepan and bring to the boil. Pour over the pudding (don’t be alarmed by this unusual method, it works beautifully), then bake for 40-45 minutes until golden. Set aside for 10 minutes before serving.
4. Meanwhile, put all the ingredients for the custard in a small pan and whisk together. Stir, without boiling, over a low heat for 6-8 minutes until thick enough to coat the back of a wooden spoon. Serve with the pudding.
Typical values per serving:
This recipe was first published in December 2011.