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Whisk sugar and eggs.
Melt chocolate in butter, allow to cool slightly.
Add chocolate to sugar mix.
Add pulp, juice, zest, coconut and nuts.
Whisk in flour gently to avoid lumps.
Place in molds lined with plastic cling wrap.
Bake for 10-12 minutes on a high temperature, ensuring the interior is warm and runny.
Skin and cut pineapple into small pieces.
Place in large saucepan and add sugar and water.
Bring to boil and simmer for 15-20 minutes.
Strain or blend to puree.
Finish with a dash of coconut liqueur.
Place warmed up crush on plate. Gently squeeze pudding on top.
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