This is one of those puddings I remember from my childhood, Probably one of the British classics that we all seem to have fond memories of. When I was very young, a pineapple always reminded me of distant exotic lands.
I've called this recipe POSH, It isn't really, I've added some Rum to the sauce, and made a granita with the pineapple trimmings, But, In truth, this is just a blooming good pudding.
This recipe will serve 8-10 people ( you can halve these quantities to make 4-5 pudding if desired )
Shopping List
2 medium sized pineapples
A small amount of rapeseed oil
A sprinkling of caster sugar for caramelizing the pineapple
Ingredients for the Sponge
125g crushed brazil nuts ( you can do this in a food processor )
250g of Butter
1 Tablespoon of clear honey
150g of plain flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of ground allspice
1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1/2 teaspoon of ground cinnamon
200g of caster sugar
6 egg whites
Ingredients for the Caramel Rum Sauce
125g of caster sugar
85ml water
50ml of double cream
50ml of pineapple juice
35ml of dark rum
Ingredients for the Pineapple Granita
225g of pineapple trimmings
150ml of stock syrup ( simply simmer 300ml pineapple juice with 175g of caster sugar for 2 minutes and then cool )
The juice of half a lemon
Dark rum to taste
Method
You'll need 8 small pudding basins ( 3 x 2 inches )
Carefully peel and slice the pineapples in half, top to bottom
Now cut discs 1cm thick that will fit the bottoms of the basins
Keep the trimmings for the granita
On a medium heat, fry the pineapple disc until they start to caramelize, add a good pinch of sugar, this will help to give a golden caramel colour to the pineapple
Place the pineapple discs caramel side down into the basins and leave to cool
Pre heat the oven to 160c
Place the butter into a saucepan on a medium heat and heat until the butter reaches a golden colour
Remove from the heat and add the honey
Sift together the dry ingredients
Add the sugar and brazil nuts
Stir in the butter and honey mixture
Whisk the egg whites until soft peak stage, and carefully fold into the pudding mixture
Pour into the pudding basins and cook in the oven for 30/35 minutes
To make the sauce
Carefully boil the Sugar and water until they reach a caramel colour
Heat the cream and pineapple juice together and pour into the caramel
Add the rum to the finished sauce
To make the granita
Chop all the trimmings and place in a saucepan with the syrup
Cook for several minutes until the pineapple has softened, Add the lemon juice and rum to taste
Allow to cool and then place into a suitable container to be placed into the freezer, freeze until set
To serve
Turn out the individual puddings onto warm bowls, Spoon some of the sauce over the puddings, Remove the granita from the freezer and loosen with a fork, spoon some of the granita alongside the puddings and serve immediately