British🍰 Sweets & drinks

Pineapple Pudding

Name: Pineapple Pudding
Total time: 55 min
Cuisine: British
Ingredients: 2 cans canned pineapple chunks in juice; ~3 eggs; ~75 ml neutral cooking oil (such as sunflower or vegetable oil); ~1 tsp vanilla extract; ~175 g self-raising flour; 1 tsp baking powder; ~150 g caster sugar; ~¼ tsp salt; 100 ml vanilla custard (optional)

⏱ 55 min

A delightful pineapple pudding made with an easy, foolproof oil-based sponge cake batter. Fresh pineapple chunks are spread in the baking dish, covered with light cake batter, then soaked with pineapple juice after baking for a moist, tender crumb. Serve warm with vanilla custard, cream, or ice cream.

Adapted from a video by John Kirkwood

Pineapple Pudding: NO FAIL! Sponge cake recipe

Watch on YouTube

Ingredients

canned pineapple chunks in juice425 g or 15 oz each, drained and juice reserved2 cans
eggs~3est.
neutral cooking oil (such as sunflower or vegetable oil)~75 mlest.
vanilla extract~1 tspest.
self-raising flourif using plain/all-purpose flour, add extra 2 tsp baking powder to total 3 tsp~175 gest.
baking powder1 tsp
caster sugargranulated sugar may be used~150 gest.

Steps

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1
Drain the pineapple chunks through a fine mesh sieve and reserve the juice in a jug.
2
Crack eggs into a bowl, add oil and vanilla extract, then whisk until light and airy.
3
Sift in self-raising flour, baking powder, caster sugar, and salt onto the wet ingredients.
4
Use a spatula to fold the dry ingredients into the wet mixture until you have a smooth, uniform cake batter.
5
Preheat the oven to 170°C (340°F / gas mark 3).
6
Spread the drained pineapple chunks evenly into a 23×5 cm (9×2 in) round baking dish.
7
Pour the cake batter over the pineapple. Scrape the bowl clean and tap the dish gently on the counter to release larger air bubbles.
8
Place the dish in the preheated oven and set a timer for 35 minutes.
9
Test the cake with a cocktail stick; it is done when the stick comes out clean. If not ready, bake for a few more minutes.
10
Turn out onto a wire rack and cool for about 10 minutes.
11
Prick the cooled cake with a cocktail stick, then spoon about 100 ml of the reserved pineapple juice over it, allowing it to soak in. Optional: add a splash of cherry liqueur.
12
Spoon servings into dessert bowls, making sure to include pineapple pieces, and serve warm with vanilla custard, cream, or ice cream.

Pineapple Pudding

Ingredients

Steps

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