Name: Tipsy Pineapple And Rum Puddings
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

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.

No nutrition data on file — estimate from the ingredient list.

Tipsy Pineapple And Rum Puddings

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