This is one of the puddings I made for Iftaar during this year's Ramadan. I am not apologizing for this late entry because as with other desserts, this pudding can also be prepared for any other occasion! I have been wanting to try this recipe ever since I saw it in the June issue of New Idea, mainly because the dessert uses many local ingredients.
The original recipe, however, called for this pudding to be served with thick cream. Instead I used coconut cream, simmered gently with a little sugar. I suppose this intensified the coconut flavor that was already in the pudding in the form of desiccated coconut.
- 400g pineapple cubes in juice (finely diced)
- 3/4 cup caster sugar
- 125g butter, cubed, at room temperature
- 1 tbs grated lime zest
- 2 eggs
- 1 cup self-raising flour
- 1/2 cup desiccated coconut
- 2 tbs milk
- Some coconut cream to serve
Strain pineapple in a sieve over a bowl. Reserve the juice. Place 1/4 cup reserved juice and 1/4 cup of the sugar in a saucepan. Cook over a low heat, stirring until sugar is dissolved. Continue to simmer uncovered for 5 minutes (until juice is honey like in thickness) Cool slightly, and add half the finely diced pineapple.
Place butter, remaining sugar and zest in a bowl and beat until light and fluffy. Beat in eggs, one at a time. Add flour, desiccated coconut, milk and the remaining diced pineapple. Stir to combine.
Divide pineapple syrup evenly among six lightly greased ramekins. Top with the pineapple mixture. Cook in a preheated 180 C oven for about 25 minutes or until cooked. Once cooked, let stand for 5 minutes. Turn out puddings onto serving plate and serve with some coconut cream.
Coconut cream :
- 1 cup coconut cream (from carton)
- 2 tbs sugar
Simmer the coconut cream gently, stirring constantly until the consistency of thick cream. Stir in sugar until it dissolves. Cool.