A plate serving pineapple & cherry sponge with coconut rum custard

Pineapple & cherry sponge with coconut rum custard

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Prep: 30 mins Cook: 2 hrs, 20 mins

More effort

Serves 6

Combine the classic flavours of coconut, pineapple and rum in this retro pudding that comes with a fabulous custard. A perfect winter dining centrepiece

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal683
  • fat39g
  • saturates31g
  • carbs74g
  • sugars41g
  • fibre2g
  • protein8g
  • salt0.4g
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Ingredients

  • 140g coconut oil, plus extra for the pudding basin
  • 432g can pineapple rings in juice
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 100g glacé cherries, halved
  • 140g self-raising flour, plus 1 tsp
  • 140g white caster sugar
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp golden syrup, warmed
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

For the custard

  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 egg, plus 1 yolk
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 ½ tsp cornflour
  • 50g white caster sugar
  • 2 tsp white rum
  • 1 tsp vanilla extract

Method

  1. Line the base of a 1-litre pudding basin with a disc of baking parchment, then oil the parchment. Drain the pineapple and save the juice. Pat the rings dry with kitchen paper, then use them to line the base and sides of the basin, cutting the last couple to fill any gaps. Push a halved cherry in each pineapple hole and any other gaps – you should have some left over.

  2. Heat oven to 180C/160C fan/gas 4. Boil the kettle. Melt the remaining coconut oil in a pan or the microwave. While it cools, put 140g flour and the sugar into a bowl and stir together. Toss the remaining cherries through 1 tsp flour.

  3. Pour the coconut oil into the flour mixture along with the eggs, cherries and 2 tbsp pineapple juice. Fold everything together with a spatula and gently scrape into the pudding basin. Cover the pudding with a sheet of baking parchment, then a sheet of foil, with a folded pleat down the centre. Stand in a deep roasting tin on the middle shelf of the oven and pour the kettle-hot water into the tin, to come about half way up the sides of the basin. Bake for 2 hrs 15 mins. Insert a skewer into the centre of the pudding – it will come out clean if it’s cooked, but if not, re-cover and return to the oven for 10 mins, then check again.

  4. To make the custard, pour the coconut milk into a small pan and warm it, but don’t let it boil. Whisk the egg, yolk, cornflour, sugar and rum in a jug. Whisk in the warm coconut milk, then pour the liquid through a sieve back into the pan. Return to a low-medium heat and stir constantly until thickened. Stir in the vanilla.

  5. To serve, carefully turn it out onto a plate, then serve hot with the warm coconut custard.

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