Pineapple & liquorice puds
Member recipe by butlins12
Individual puddings with an intriguing mix of flavours, served with a coconut custard
- 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
- FOR THE CUSTARD
- 3 egg yolks
- 100g caster sugar
- 3 tbsp plain flour
- 400ml coconut milk
- 1 vanilla pod, split and seeds scraped out
- 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.
- 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.
- 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.
- 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.