Pineapple and Coconut Puddings

Ingredients (serves 6)

• 2/3 cup self-raising flour
• 1/2 cup rice flour
• 1/3 cup caster sugar
• 1/4 cup desiccated coconut
• 50g butter, melted
• 1 egg, lightly beaten
• 1/3 cup plain yoghurt
• 440g can drained crushed pineapple, juice reserved
• 1/2 cup caster sugar, extra
• 50g butter, extra

Method

1. Preheat oven to 180°C. Grease 6 x ¾ cup capacity ovenproof dishes.
2. Combine flour, rice flour, caster sugar and coconut. Make a well in the centre.
3. Add melted butter, egg, yoghurt and crushed pineapple. Stir until just smooth. Divide the mixture between the dishes. Place them on an oven tray.
4. Gently heat the reserved pineapple juice, extra sugar and butter in a pan or microwave, until the butter is melted. Spoon the warm syrup over the cake mixture. Bake for 30-35 minutes or until lightly golden & puffed. Turn onto serving plates. Serve immediately.

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

Method

1. Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity ovenproof dishes with melted butter. Line the bases with non-stick baking paper. Cut the pineapple rings into quarters then cut each quarter into 2 thin slices. Line the bases of the prepared dishes with the pineapple.
2. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Place the combined flour and coconut in a bowl. Stir to combine. Fold the flour mixture and coconut milk, in alternating batches, into the butter mixture until the mixture is smooth.
3. Divide the mixture among the dishes and smooth the surfaces. Place the dishes in a large ovenproof dish. Add enough boiling water to come halfway up sides of the dishes. Bake for 30-35 minutes or until golden and a skewer inserted into the centre of a pudding comes out clean. Remove the puddings from the dish and set aside for 5 minutes to cool slightly.
4. Meanwhile, to make the rum sauce, whisk the sugar, sour cream, golden syrup, rum and reserved pineapple juice in a saucepan over medium heat until smooth. Bring to the boil. Reduce heat to low. Simmer for 10-15 minutes or until the syrup thickens.
5. Run a flat-bladed knife around the inside edge of each dish. Turn the puddings onto serving plates. Serve with rum sauce and ice-cream.