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Rum and pineapple upside-down puddings

Rum and Pineapple Puddings Recipe

Rum and pineapple upside-down puddings

Name: Rum and pineapple upside-down puddings
Total time: 45 min
Yield: Makes 6
Ingredients: 100g butter plus extra for the ramekins; 100g soft light brown sugar; a pinch ground allspice; 2 tbsp dark rum; 435g tin pineapple rings drained; 6 maraschino cherries; to serve coconut or vanilla ice cream; 4 eggs; 125g caster sugar; 150g butter melted and cooled a little; 1 lemon zested; 100g self-raising flour; 1 tbsp dark rum; 2 balls stem ginger in syrup diced

Janine Ratcliffe

Published: December 18, 2019 at 10:15 AM

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Makes 6

Easy

Total time: 45 mins

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Turn the clock back with these nostalgic mini syrup sponge puddings with a boozy hit of rum

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Alternatives

Complete the dish

Try these rum and pineapple upside-down puddings, then check out our rum baba, pineapple upside-down cake, rum cake and hummingbird cake.

Ingredients

Nutrition

100g butter

plus extra for the ramekins
100g soft light brown sugar
a pinch ground allspice
2 tbsp dark rum
435g tin pineapple rings

drained
6 maraschino cherries
to serve coconut or vanilla ice cream

PUDDINGS

4 eggs
125g caster sugar
150g butter

melted and cooled a little
1 lemon

zested
100g self-raising flour
1 tbsp dark rum
2 balls stem ginger in syrup

diced

Nutrition: per serving

kcal645
fat37.8g
saturates22.7g
carbs64.2g
sugars51.7g
fibre1.8g
protein6.6g
salt1.1g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Put the butter, brown sugar, allspice and rum in a small pan and heat until the sugar has melted. Divide between 6 buttered 200ml ramekins or small soufflé dishes, followed by a ring of pineapple, then a maraschino cherry in the middle of each ring.
step 2

To make the puddings, whisk the eggs and sugar with electric beaters for 10 minutes or until very thick, pale and fluffy. Beat in the butter and lemon zest. Sift over the flour and fold it in carefully, then fold in the rum and ginger. Divide evenly between the ramekins.
step 3

Bake for 25-30 minutes or until the puds are firm to the touch and the syrup is beginning to bubble up around the edges. Turn out onto plates and serve straight away with coconut or vanilla ice cream, if you like.

Discover more of our individual pudding ideas here...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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