Three things coincided today which resulted in this little pud being created: I was bored and had time on my hands; I fancied a pudding; and I had a fresh pineapple to use.
It had a deep caramel flavour combined with the warm spice of cinnamon and all spice which provided a contrast to the perky fresh pineapple. The little bits of red chilli gave it a very gently kick at the end. A little blob of sour cream rounded things off nicely. As with all steamed puddings it was comfortingly fluffy and yet light (and small) enough to be OK for a sunny day.
Not bad for a little Saturday afternoon experiment.
Recipe for Pineapple steamed puddings (makes two)
2oz dark muscavado sugar
2oz plain flour, sifted
1/2tsp baking powder
1/4tsp all spice
2dsp Golden Syrup
3tbsp fre3sh pineapple, finely diced
1/2 red chilli, chopped finely
1. Make the cake batter as per a normal sponge: cream the butter and sugar until pale. Beat in the egg and fold in the flour, baking powder and spices. (Note: add more spice to suit your taste but remember, you can always add, but never take away...)
2. Butter two dariole moulds thoroughly.
3. Put enough Golden Syrup to just coat the bottom of the moulds (about 1dsp).
4. Mix the chilli and pineapple pieces and liberally fill the mould to about 1/2" depth.
5. Divide the batter between the two moulds.
6. Secure a lid of pleated greaseproof and foil on.
7. Steam for 45mins (until a skewer comes out clean from the middle).
8. Un-mould on to a plate and serve with a dash of sour cream.