This pudding is a great way to finish an Asian inspired meal and a great winter comfort food. It contrasts perfectly with the texture and coolness of the cinnamon ice cream.
In recent years, the production of ginger in Australia has increased dramatically, particularly in preserved ginger.
Line a baking tray with greaseproof paper.
Butter and lightly flour individual bottomless moulds and place aside.
To make the topping, dissolve the brown sugar in the water and bring to the boil.
Place the pineapple slices in the syrup and simmer approximately 4 minutes, until tender.
Remove the pineapple and leave to dry on a tray. Retain the syrup for later.
To make the pudding batter, cream the butter and sugar together.
Add the eggs. The mix may appear to split at this point but keep beating and it will come back together.
Add the flour, then the baking powder and almonds that have been mixed together.
Finally, mix through the chopped ginger.
Place a round of pineapple at the base of each mould.
Fill the moulds 2/3 full with batter and bake at 190º Celsius for about 25 minutes, or until springy.
Run a small knife gently around the inside of the mould and place pudding upside down onto service plate. Remove the mould.
Drizzle some of the reserved syrup over the top and serve with cinnamon ice cream.
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