Ingredients
- butter 100g, plus extra for the ramekins
- soft light brown sugar 100g
- ground allspice a pinch
- dark rum 2 tbsp
- pineapple rings 435g tin, drained
- maraschino cherries 6
- coconut or vanilla ice cream to serve
PUDDINGS
- eggs 4
- caster sugar 125g
- butter 150g, melted and cooled a little
- lemon 1, zested
- self-raising flour 100g
- dark rum 1 tbsp
- stem ginger in syrup 2 balls, diced
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Put the butter, brown sugar, allspice and rum in a small pan and heat until the sugar has melted. Divide between 6 buttered 200ml ramekins or small soufflé dishes, followed by a ring of pineapple, then a maraschino cherry in the middle of each ring.
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Step 2
To make the puddings, whisk the eggs and sugar with electric beaters for 10 minutes or until very thick, pale and fluffy. Beat in the butter and lemon zest. Sift over the flour and fold it in carefully, then fold in the rum and ginger. Divide evenly between the ramekins.
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Step 3
Bake for 25-30 minutes or until the puds are firm to the touch and the syrup is beginning to bubble up around the edges. Turn out onto plates and serve straight away with coconut or vanilla ice cream, if you like.
Nutritional Information
- Kcals 645
- Fat 37.8g
- Saturates 22.7g
- Carbs 64.2g
- Sugars 51.7g
- Fibre 1.8g
- Protein 6.6g
- Salt 1.1g
