Pineapple pudding

Pineapple pudding
Serves: 4-6
Preparation time: 30 minutes ,Baking time: 40-55 minutes ,Oven temperature: 180°C

• 350ml (300g) sugar
• 4cardamom pods, bruised
• 1 large pineapple, peeled and cubed
• 2 large eggs
• 30ml melted butter
• 65mI milk
• 250ml (135g) self-raising flour

• 125ml sour cream
• 5ml vanilla essence
• 250ml (210g) sugar
• vanilla ice cream or whipped cream, to serve

1 Heat 125ml waterand 100ml sugarand the cardamom together in a saucepan. Bring to the boil, then add the pineapple cubes. Simmer for live minutes, then set aside to cool.

2 Beat the eggs and remaining sugar together. Add the butter and milk. Fold in the ilourand pour the batter into a greased 18 x 28cm ovenprootdish.

3 Drain the cooled pineapple pieces, discard the cardamom pods and then spoon the pine- apple onto the pudding. Bake in a preheated oven for 40 minutes or until cooked through. Cover the top with aluminium foil ityou see it is browning too much.

4 Sauce Stir the sour cream, vanilla and sugar together. When the cake comes out of the oven, use a skewer to poke a few holes in it. Spoon the cream mixture over the top of the cake. Serve the cake warm with vanilla ice cream or whipped cream.

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