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Baked Pineapple Pudding

June 7, 2013


The sunny weather has caused me to crave tropical fruit.  I cannot get enough of it.  I could eat fruit all day.  I found this recipe for baked pineapple pudding and immediately became overjoyed.  The pineapple flavoured with vanilla and almonds put me in an incredibly sweet mood.

This recipe was adapted from 101 Cheap Eats (BBC, 2003).

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200g canned pineapple (drained), 85g light muscavado sugar, 3 tbsps plain flour with 140g plain flour, 1 tbsp orange juice, 50g ground almonds, 85g caster sugar, 2 1/2 tsps baking powder, 1/4 tsp salt, 1 egg (beaten), 5 tbsps plain yoghurt, 85g butter (melted), 1/2 tsp vanilla extract, 2 tbsps flaked almonds.


1. Preheat the oven to 180 degrees C.
2. Mix the pineapple, sugar, 3 tbsps of the plain flour and a tbsp of the orange juice.
3. Place the fruit into an oven proof dish.
4. In a large bowl beat the rest of the ingredients apart from the almonds until well combined.
5. Drop spoonfuls over the fruit and smooth over.  Leave about an inch away from the edge of the dish because the mixture will expand.
6. Sprinkle the top with flaked almonds and bake for 50 minutes.

Saffy’s Serving Ideas:

1. Fresh warm custard.
2. Baked bananas drizzled in lemon juice.
3. Stewed apple.


From → Desserts

One Comment
  1. This looks yummy! I have also enjoyed pineapple crisp!

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