Pineapple Delicious Pudding

"This is the first pudding I made from scratch, and it works perfectly every time."
photo by a user photo by a user
Ready In:




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

Questions & Replies

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  1. 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!
  2. 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.
  3. 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.
  4. Gidget, I had the same problem that Jan S went "plop!" The flavor was good and everything else was ok. I will try it again and see what happens. Have a good new year.


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