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Microwave Pineapple Pudding
Ingredients
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1 tablespoons golden syrup
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2 teaspoon Ground Ginger
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130 gram (4 1/2 ounce) butter
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150 gram (5 ounce) tin pineapple rings, drained
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25 gram (1 ounce) sultanas
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115 gram (4 ounce) caster sugar
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2 medium eggs, beaten
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115 gram (4 ounce) self-raising flour
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1 teaspoon Cinnamon Ground
Key Products
Instructions
- 1 Grease 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.
- 2 Arrange the pineapple rings in the dish and sprinkle with the sultanas. Spoon the syrup over.
- 3 Beat 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.
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