Recipe for Sticky Pineapple Pudding
This recipe is from my childhood. Recently, I got a recipe book I had in storage which contains my mothers recipes, this pudding was a favourite of mine, it’s easy to make and everyone I’ve served it to loves it.
While I’ll share recipes from time to time, there won’t be photos for every step, no nutritional values listed or anything like that. Simply the recipes as they were in my old recipe books from my mother, grandmother and great grandmother.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Sticky Pineapple Pudding Ingredients
Pudding Ingredients
1 egg
1 1/4 cup sugar
2 cups crushed pineapple (approx 1 x 440g tin)
2 cups self-raising flour (use gluten-free flour to make it gluten-free)
A pinch of salt
Sauce Ingredients
125g butter
2/3 cup sugar
1 egg yolk
2/3 cup evaporated milk
Pudding Method
Preheat oven to 180C.
Beat egg and sugar together until well combined.
Add the rest of the pudding ingredients, pineapple, self-raising flour and salt, and mix well.
Pour into a greased 9×13 tray.
Bake 30 to 35 minutes.
Sauce Method
Make the sauce 10 minutes before the pudding is ready.
Place the ingredients together in a saucepan over medium heat.
Bring to the boil while stirring, then cook for 3 to 4 minutes while continuing to stir.
*Pour the sauce over the pudding while both the sauce and pudding are hot.
Serve with cream or ice cream.
*Pouring the sauce over hot makes the pudding moister. If you do it once the pudding has cooled, the pudding will be drier.
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