Baked Pineapple Pudding

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

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  large pineapple
• 1⁄2 kg sugar
• 10  eggs
•  pineapple slice (optional)

Directions

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. Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream or some pineapple slices.