Author Jean Morrison
Baked Pineapple Pudding
This pudding gives the impression it has been steamed yet it is cooked in the oven in a ring tin. Baked Pineapple Pudding is best served with lashings of custard.
Cooking time: 35 minutes
Quantity: 10 servings
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1 tin (440 gm) crushed pineapple in natural juice
1/2 cup sugar
60 gm butter or margarine
3/4 cup sultanas
2 cups SR flour
1 teaspoon bi-carb
Pre heat oven to 180 degrees Celsius.
Place first four ingredients in a saucepan and stir over low heat until the sugar is dissolved. Simmer for 1 minute. Cool slightly. Add egg, flour and bi-carb and mix well.
Grease and line a 22cm ring tin. Spoon the mixture into the tin and smooth the surface.
Take a sheet of baking paper and grease one side. Place the greased side down over the pudding tin. Cover the top with foil and tie down with string.
Cook pudding for 25 minutes. Reduce heat to 150 degrees Celsius and cook for 10 minutes more.
Stand for 10 minutes. Up end onto a plate and serve with custard. Serves about 10.
It is important to tie the foil down tightly so the pudding "steams" in the tin rather than becoming a browned cake. This is quite a filling pudding
Pineapples contain bromelain which is an anti bacterial enzyme that has anti inflammatory properties so it may be useful for arthritis suffers. The pineapple is a native of Brazil and neighboring Paraguay and has been cultivated for thousands of years. Pineapples can weigh up to 20 pounds. More than one-third of the world's commercial supply of pineapples comes from Hawaii.
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