Microwave Pineapple Pudding

Microwave Pineapple Pudding

  • 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.

  • Arrange the pineapple rings in the dish and sprinkle with the sultanas. Spoon the syrup over.

  • 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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