Microwave Pineapple Pudding
- 1 tbs golden syrup
- 2 tsp Schwartz Ginger Ground
- 130g (4 1/2oz) butter
- 150g (5oz) tin pineapple rings, drained
- 25g (1oz) sultanas
- 115g (4oz) caster sugar
- 2 medium eggs, beaten
- 115g (4oz) self-raising flour
- 1 tsp Schwartz Cinnamon Ground
STEP 1Grease and base line a 20.5cm (8’’)round microwave proof cake tin. Heat the golden syrup with 1tsp ginger and 15g (½ oz) of the butter on medium power for 30 seconds.
STEP 2Arrange the pineapple rings in the dish and sprinkle with the sultanas. Spoon the syrup over.
STEP 3Beat together the remaining ingredients and spoon over the pineapple slices. Cover loosely with a disk of greaseproof paper and cook on full power (100 %) for 5½ minutes. Leave to stand for 5 minutes before turning out. Serve warm with creme fraîche or fromage frais.
[Go back to the top of the page]