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Rum and pineapple upside-down puddings

Name: Rum and pineapple upside-down puddings
Total time: 45 min
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; 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

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45 minutes
makes 6
Easy

Turn the clock back with these nostalgic mini syrup sponge puddings with a boozy hit of rum

By Janine Ratcliffe

December 18, 2019 at 10:15 am

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

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.
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.
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.