Spiced Rum and Pineapple Upside Down Pudding

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Spiced Rum and Pineapple Upside Down Pudding
A taste of tropical indulgence. This baked dessert shows off the versatility of the Toughened Non-Stick 24cm Chef’s Pan and is ready in under an hour.
Main ingredients
  • Fruit
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Chef's Pan with Pouring Spouts
$300.00
SHOP NOW
Toughened Non-Stick Chef's Pan with Pouring Spouts
Ingredients
Method

Ingredients

FOR THE SAUCE
  • 80g dark brown sugar
  • 80g butter
  • 1 teaspoon ground allspice
  • 45ml spiced rum
  • 7 pineapple rings (tinned or fresh)
  • 7 star anise (decoration and flavour only)
FOR THE SPONGE
  • 200g soft butter
  • 200g soft brown sugar
  • 4 medium eggs
  • 200g self-raising flour
  • 1 level teaspoon baking powder
  • 45ml spiced rum
FOR THE COCONUT CUSTARD
  • 15g cornflour
  • 25g caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 egg yolks
  • 410g coconut milk

  • Method

  • 1
    Preheat the oven 180°C fan/gas mark 5.
  • 2
    To make the sauce, place the dark brown sugar, butter, allspice and rum into the Toughened Non-Stick 24cm Chef’s Pan and bring to the boil for 2 minutes over medium heat. Leave in the pan to cool a little.
  • 3
    To make the sponge, place the butter, sugar, eggs, flour, baking powder and rum into a bowl and mix by hand for 5 minutes in a mixer for 2 minutes to form a smooth batter.
  • 4
    Place the pineapple rings around the base of the pan, sitting them in the sauce. Place a star anise in the centre of each pineapple ring.
  • 5
    Gently spread the sponge mixture over the top of the pineapple rings and bake for 35 minutes or until a skewer comes out clean.
  • 6
    Leave to sit for 10 -15 minutes, and then place a large plate over the pan and invert the pan to tip the pudding out.
  • 7
    Wash the pan, and then prepare the coconut custard. Place the cornflour, sugar, vanilla bean paste and egg yolks in a small bowl and blend until smooth.
  • 8
    Place the coconut milk in the pan and heat gently over medium heat. Just before the milk boils, pour a little of the hot milk over the egg mixture and whisk together.
  • 9
    Add the egg mixture to the rest of the hot milk and whisk well together. Stirring continuously over a medium heat, the sauce will begin to thicken, and just before it boils, remove from the heat and pour from the spout into a jug to serve.