440 g can crushed pineapple in juice
¾ cup caster sugar (170 g)
125 g unsalted butter chopped at room temperature
1 tblsp finely grated lime rind
1 cup self-raising flour (160 g)
½ cup desiccated coconut (45 g)
2 tblsps milk
1 lime, rind finely shredded to decorate
300 ml cream to serve
- Lightly grease six ovenproof ramekins.
- Strain pineapple in a sieve over a bowl. Reserve juice. Place ¼ cup reserved juice and ¼ cup of the sugar in a small saucepan. Cook, stirring, over a low heat until sugar is dissolved. Simmer, uncovered, without stirring, for 5 minutes. Cool slightly. Add half the crushed pineapple.
- Place butter, remaining sugar and rind in small bowl of an electric mixer. Beat until light and fluffy. Beat in eggs, one at a time. Transfer to a large bowl. Add flour, coconut, milk and remaining crushed pineapple. Using a wooden spoon, stir to combine.
- Divide pineapple syrup evenly among dishes. Top with pudding mixture.
- Cook in a moderate oven (180C) for about 25 minutes, or until cooked when tested. Remove. Stand for 5 minutes. Run a knife around inside edge of ramekins. Turn out puddings onto serving plates.
- Decorate warm puddings with shredded lime rind. Serve with dollop cream.