Pineapple pudding

Pineapple pudding


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About this recipe: A splash of kirsch and a fluffy soufflé topping transform a humble can of pineapple into an impressive pudding.

Zoë Harpham

Serves: 4 

  • melted butter, for greasing
  • 440 g can pineapple chunks in juice
  • 1½ tablespoons raisins
  • 1½ tablespoons honey
  • 2 tablespoons kirsch, brandy or dark rum
  • 2 eggs, separated
  • 50g caster sugar
  • 1 tablespoon cornflour
  • ½ teaspoon natural vanilla essence
  • pinch of salt

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat the oven to 190°C. Lightly grease a 1 litre ovenproof dish.
  2. Drain the pineapple, reserving the juice, and spread the fruit in the bottom of the dish. Sprinkle with the raisins.
  3. Blend the honey with 1½ tablespoons of the pineapple juice and 1½ tablespoons of the liqueur and pour over the fruit. Put the dish in the oven and cook for 5 minutes.
  4. Meanwhile, put the egg yolks in a bowl with 1½ tablespoons of the sugar and whisk until the mixture becomes pale and foamy. Stir in the cornflour, the rest of the liqueur, 2 tablespoons of pineapple juice and the vanilla. Set aside.
  5. Add a pinch of salt to the egg whites in a clean bowl and whisk into stiff peaks. Carefully fold the egg whites into the egg yolk mixture, then pour it all over the warm fruit, spreading it gently. Sprinkle with the remaining sugar.
  6. Return to the oven and cook for 10 minutes until golden and lightly risen.

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