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Pineapple & liquorice puds

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Serves 6

Individual puddings with an intriguing mix of flavours, served with a coconut custard

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  • 225g butter, softened, plus extra for greasing and frying
  • 432g can pineapple chunks, drained, reserving 4 tbsp of the juice
  • 100g light muscovado sugar
  • 2 tbsp finely chopped soft liquorice, plus 6x3cm lengths to decorate
  • 175g plain flour
  • 140g caster sugar
  • 1tsp baking powder
  • 3 eggs
  • 3 egg yolks
  • 100g caster sugar
  • 3 tbsp plain flour
  • 400ml coconut milk
  • 1 vanilla pod, split and seeds scraped out


    1. Heat oven to 180C/fan 160C/gas 6. Butter 6x200ml pudding moulds. Toss the drained pineapple with the muscovado sugar to coat, then melt a knob of butter in a small frying pan. Tip in the pineapple in batches - it should sizzle and begin to caramelise as soon as it hits the pan - then stir for about 30 secs until the sugar is brown and sticky (too long and the pineapple will become too wet). Put a length of liquorice into each of the moulds, then spoon over the sticky pineapple. Boil the kettle.
    2. Beat butter, flour, sugar, baking powder, eggs and reserved pineapple juice with an electric which until smooth. Fold in the chopped liquorice and divide between the moulds. Put in a roasting tin and half fill with water. Cover with foil , then bake for 25-30 mins until risen and springy. If making ahead, reheat in the tin with boiling water for 10 mins.
    3. For the custard, which together the egg yolks, sugar and flour in a large bowl. Put the coconut milk, vanilla pod and seeds into a pan and bring slowly to the boil. Gradually pour the milky mixture into the egg mix, whacking continuously. Pour the thin custard back into the pan and cook gently for 5 mins, stirring until thickened. Turn out the puts and serve with a good spoonful or two of custard, warm or cold, on top of each.
    4. This recipe is not mine! It was in November 2008 Good Food Magazine, in a section of recipes from Simon Rimmer, but I've never been able to find it on the site before.

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26th Aug, 2011
The recipe is reproduced word for word from the magazine article. For completeness, you can freeze the puddings once made, and then defrost and cook for 10 minutes as described in step 2. This is one of the most successful puts I've ever made - my wife and friends rave about it and are always asking for repeat performances. I even did it as an alternative Christmas pud one year, and my family loved it!
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