Fluffy Pineapple Pudding

    30 minutes

    You won't believe how fancy this dessert is when it is based on tinned pineapple pieces. Try it for a dinner party.

    12 people made this

    Serves: 4 

    • melted butter, for greasing
    • 440g tin pineapple pieces in juice
    • 1 1/2 tablespoons raisins
    • 1 1/2 tablespoons honey
    • 2 tablespoons kirsch, brandy or dark rum
    • 2 eggs, separated
    • 1/4 cup caster sugar
    • 1 tablespoon cornflour
    • 1/2 teaspoon natural vanilla essence
    • pinch of salt

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 190 degrees C. Lightly grease a 1 litre ovenproof dish.
    2. Drain the pineapple, reserving the juice, and spread the fruit in the bottom of the dish. Sprinkle with the raisins.
    3. Blend the honey with 1 1/2 tablespoons of the pineapple juice and 1 1/2 tablespoons of the liqueur and pour over the fruit. Put the dish in the oven and cook for 5 minutes.
    4. Meanwhile, put the egg yolks in a bowl with 1 1/2 tablespoons of the sugar and whisk until the mixture becomes pale and foamy. Stir in the cornflour, the rest of the liqueur, 2 tablespoons of pineapple juice and the vanilla. Set aside.
    5. Add a pinch of salt to the eggwhites in a clean bowl and whisk into stiff peaks. Carefully fold the egg whites into the egg yolk mixture, then pour it all over the warm fruit, spreading it gently. Sprinkle with the remaining sugar.
    6. Return to the oven and cook for 10 minutes until golden and lightly risen.

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