Total Time
55mins
Prep 15 mins
Cook 40 mins

This is the first pudding I made from scratch, and it works perfectly every time.

Ingredients Nutrition

Directions

  1. Cream butter and sugar together until light and fluffy.
  2. Blend in flour, followed by pineapple.
  3. Whisk egg yolks and milk together.
  4. Lightly mix in the pineapple mixture.
  5. Beat egg whites until soft peaks form.
  6. Fold lightly into pineapple mixture.
  7. Pour into a greased oven-proof casserole dish.
  8. Bake in a moderately hot oven (190c) for 35 to 40 minutes, or until golden brown.
  9. The top should be a cakey crust with a custard consistency underneath.
  10. Serve with cream, ice cream and a dusting of icing sugar.

Reviews

(4)
Most Helpful

This is a very simple pudding that works beautifully. I didn't have any crushed pineapple so I ran some rings through the food processor, just a few pulses, didn't want pineapple mush. I used soy milk to keep it non-dairy. I also used brown sugar, which gave it a nice caramelly flavor which really complemented the pineapple. With some high-quality vanilla ice cream it garnerd me a few compliments. I will certainly make this again and again! Thanks Gidget!

Mirj May 09, 2002

This is as good as it gets for a pineapple lover like me! This is smooth and creamy and with a cake like top. I made the recipe with no alterations. It was wonderful! We put it alongside a french vanilla ice-cream.

MizzNezz June 20, 2002

I made this for dinner tonight. It was yummy, but it didn't rise as much as I would wish. Please don't take it to heart Gidget-I think it was my fault! I wanted to be organised for dinner, so made it up to step 4 and then left it for about 1 hour to be finished. I think that upset the raising agent in the flour. I also think I will use a smaller dish to bake it in next time so I get more definate layers.

JustJanS May 18, 2002

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