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    You are in: Home / Recipes / Baked Pineapple Pudding Recipe
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    Baked Pineapple Pudding

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    mel johnson's Note:

    Real recipe for Spanish pineapple pudding...and it's very good!

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    Units: US | Metric


    1. 1
      Peel the pineapple and extract the juice. Then pour through a strainer. Heat the juice in a pan and add in the sugar, stirring constantly to avoid burning. Cook until the sugar dissolves and makes a light syrup. Set aside to cool. Beat the eggs lightly and stir into the syrup. Caramelise the bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover with aluminium foil and place in a dish of water (bain marie) and cook in the oven 25-30 minutes.
    2. 2
      Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream or some pineapple slices.

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    Nutritional Facts for Baked Pineapple Pudding

    Serving Size: 1 (238 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 517.0
    Calories from Fat 72
    Total Fat 8.1 g
    Saturated Fat 2.6 g
    Cholesterol 310.0 mg
    Sodium 120.6 mg
    Total Carbohydrate 103.7 g
    Dietary Fiber 2.1 g
    Sugars 98.3 g
    Protein 11.2 g

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