Rum and Pineapple Puddings Recipe | olivemagazine
Turn the clock back with these nostalgic mini syrupy sponge puddings with a hit of rum. This triple-tested recipe serves six in 45 minutes
Ingredients
- 100g butter plus extra for the ramekins
- 100g soft light brown sugar
- a pinch ground allspice
- 2 tbsp dark rum
- 435g tin pineapple rings drained
- 6 maraschino cherries
- to serve coconut or vanilla ice cream
- 4 eggs
- 125g caster sugar
- 150g butter melted and cooled a little
- 1 lemon zested
- 100g self-raising flour
- 1 tbsp dark rum
- 2 balls stem ginger in syrup diced
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