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
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
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Method
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1Preheat the oven 180°C fan/gas mark 5.
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2To 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.
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3To 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.
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4Place 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.
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5Gently spread the sponge mixture over the top of the pineapple rings and bake for 35 minutes or until a skewer comes out clean.
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6Leave to sit for 10 -15 minutes, and then place a large plate over the pan and invert the pan to tip the pudding out.
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7Wash 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.
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8Place 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.
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9Add 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.
