Pineapple puddings with custard

Name: Pineapple puddings with custard
Cuisine: British
Ingredients: 175g butter, softened, plus extra butter, for greasing the tin; 12 tsp runny honey; 4 slices fresh, ripe pineapple, or 4 pineapple rings from a can; 175g golden caster sugar; 3 large free-range eggs; 175g self-raising flour; Fresh custard, to serve

Instructions

The great thing about this pineapple pudding recipe is that you can make the puddings in the morning, then eat them at room temperature, with warm custard poured over the top. Perfect with a Sunday roast.

Updated at: Mon, 09 Dec 2024 08:52:30 GMT