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Pineapple & coconut puddings with rum sauce
Pineapple & coconut puddings with rum sauce
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Coconut-pineapple pudding in a boozy caramel sauce, a tropical delight inspired by a pina colada.
Ingredients:
  • Melted butter, to grease
  • 440g can pineapple rings in juice, drained, juice reserved
  • 125g butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 eggs
  • 40g (1/4 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 125ml (1/2 cup) coconut milk
  • Vanilla ice-cream, to serve rum sauce
  • 200g (1 cup, firmly packed) brown sugar
  • 300ml ctn sour cream
  • 80ml (1/3 cup) golden syrup
  • 125ml (1/2 cup) dark rum
Instructions:
  • Preheat your oven to 180°C. Brush eight 185ml (3/4-cup) capacity ovenproof dishes with melted butter and line the bases with non-stick baking paper. Cut the pineapple rings into quarters and then slice each quarter into 2 thin slices. Arrange the pineapple slices on the bases of the dishes.
  • In a large bowl, use an electric beater to cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Combine the flour and coconut in a separate bowl, then fold this mixture and the coconut milk into the butter mixture in alternating batches until smooth.
  • Transfer the mixture into individual dishes and level the tops. Arrange the dishes in a roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the dishes. Bake for 30-35 minutes, or until the puddings are golden and a skewer inserted in the center comes out clean. Remove the dishes from the pan and let them cool for 5 minutes before serving.
  • In a saucepan over medium heat, combine sugar, sour cream, golden syrup, rum, and reserved pineapple juice. Whisk until smooth and bring to a boil. Reduce heat to low and simmer for 10-15 minutes until the syrup thickens, creating a delicious rum sauce.
  • Gently slide a flat-bladed knife around the inside edge of each dish to loosen the puddings. Invert the dishes onto serving plates. Enjoy with rum sauce and a scoop of ice cream.

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