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Pineapple & liquorice puds

By butlins12 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 6
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


  • 3 egg yolks
  • 100g caster sugar
  • 3 tbsp plain flour
  • 400ml coconut milk
  • 1 vanilla pod, split and seeds scraped out


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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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