Tipsy Pineapple And Rum Puddings Recipe

Name: Tipsy Pineapple And Rum Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces dried pineapple; 2 tablespoons dark rum; 10 tablespoons butter at room temperature; 2 tablespoons granulated sugar; 3 eggs; 3/4 cup self-rising flour sifted; 1/2 cup ground almonds; heavy cream to serve; 3 tablespoons butter; 1/4 cup light corn syrup; 3 tablespoons brown sugar; 2 tablespoons dark rum

Servings: persons

5 ounces dried pineapple
2 tablespoons dark rum
10 tablespoons butter at room temperature
2 tablespoons granulated sugar
3 eggs
3/4 cup self-rising flour sifted
1/2 cup ground almonds
heavy cream to serve
3 tablespoons butter
1/4 cup light corn syrup
3 tablespoons brown sugar
2 tablespoons dark rum

1
Preheat the oven to 350u00b0F. Lightly grease eight 1-cup dariole molds or ramekins. Cut a piece pineapple into very thin slices and use to decorate bottom of each mold in a flower pattern. Place molds on a baking pan.
2
Finely chop 1 1/2 oz pineapple and place in a bowl with rum. Soak pineapple until needed.
3
Meanwhile, for the rum sauce, stir butter, syrup and brown sugar in a small saucepan on low heat until sugar dissolves. Bring to a boil on high heat. Reduce heat to low and simmer for 3 mins, until slightly thickened. Remove from heat and stir in rum.
4
Place remaining pineapple in a blender with 1/2 of the rum sauce and pulse until a paste forms. Beat butter and sugar in a large bowl with an electric mixer until fluffy. Beat in eggs, one at a time. Beat in pineapple paste. Stir in flour and ground almonds. Fold in soaked chopped pineapple. Spoon batter into prepared molds.
5
Bake for 20-25 mins, until toothpick inserted into center comes out clean. Turn puddings out immediately. Drizzle with remaining rum sauce. Serve with cream.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 ounces dried pineapple, 2 tablespoons dark rum, 10 tablespoons butter at room temperature, 2 tablespoons granulated sugar, and more.

Yes, Tipsy Pineapple And Rum Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tipsy Pineapple And Rum Puddings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions