Pineapple & Ginger Pudding
A sweet twist on the traditional Pineapple upside down pudding
- Individual Pudding pots or one large pudding bowl
- 1 Tin Crushed pineapple Or on fresh Pineapple
- 2 tsbp Ground Ginger Or some finely chopped Crystalized Ginger
- 6 tblspn Honey
- 4 tblspn Cold Water
- 25 g Butter
- 50 g Castor Sugar
- 50 g Butter or dairy spread
- 1 large egg
- 50 g Self Raising Flour
- Pre heat the oven to gas 5 / 150c
- Drain the pineapple in a sieve over a bowl to remove any excess juice. If using a fresh pineapple, remove the skin, core the pineapple then roughly chop the pineapple into pieces and place in a food processor. Whizz the pineapple until it is a puree. You can leave some small chunky pieces if you want to. Place in a sieve over a bowl to drain excess liquid.
- To make the caramel sauce. Place the honey and butter in a saucepan and heat until the butter has melted. Add the cold water and keep stirring until the honey changes to a darker colour. Turn the heat down when it starts to boil. Remove from the heat and place to one side to thicken and cool. Take 4-5 tblspn of the caramel sauce and keep to one side. Add the pineapple and stir through the remaining sauce.
- Make the Sponge. Cream the butter and sugar together until creamy.
- Crack the egg into a cup and whisk with a fork. Add to the butter and sugar and beat until thick and smooth.
- Sieve the flour into the mix and fold in gently with a metal spoon.
- With a little butter, grease the inside of 4 individual pots or 1 large pudding bowl.
- Spoon the pineapple mix into the bowls or bowl.
- Spoon the sponge mix on top and smooth over sealing the edges.
- Place the pots or bowl on a baking tray and place in the pre heated oven for about 20mins.Test the sponge by gently pressing the centre of the sponge. If it springs back it is done.
- Carefully run the back of a knife round the edge of the pots and turn out on to plates. Pour over the extra caramel sauce and serve.
Serve with ice cream or cream.