2tsbpGround GingerOr some finely chopped Crystalized Ginger
50 gCastor Sugar
50gButter or dairy spread
50gSelf 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.