Pineapple pudding. There is nothing easier

Pineapple pudding. There is nothing easier
Pineapple pudding. There is nothing easier

This classic pudding can be cooked in the oven or microwave.

Pineapple pudding. There is nothing easier!



30 minutes


1 hour 45 minutes


6 servings

125 g butter + for greasing the pan

4 tbsp. l. light honey

6 canned pineapple slices

6 cocktail cherries or candied fruits

125g sugar

2 large eggs

125g flour

1 sachet baking powder

finely grated zest of 1 lemon

grains of 1 vanilla pod

5 tbsp. l. milk

1. Grease a 1 liter pudding mold with oil, place a circle of parchment on the bottom and pour honey.

2. Place pineapple circles in a mold: one on the bottom, the rest vertically along the walls. Place cherries in the center of each.

3. Lay a large piece of foil on a sheet of parchment of the same size, make a fold in the middle 4 cm wide.

4. In a large bowl, beat butter and sugar until fluffy, about 5 minutes. Continuing to beat, add the eggs (if the dough begins to delaminate, add 1 tablespoon of flour). Add zest, vanilla and milk, sift flour on top. Mix the dough from the bottom up until smooth and transfer to a mold with pineapples, flatten.

5. Lay a sheet of foil with parchment on the form with the dough (foil side up) and secure by tying twine under the edge of the form.

6. Place a plate on the bottom of a deep saucepan, a pudding mold on it, pour in water to the middle of the sides of the mold. Cover the pot with a tight-fitting lid, bring water to a boil, reduce heat to low, and cook for 1 hour 45 minutes, adding water as needed.

7. Transfer cooled pineapple pudding to a plate and top with honey or syrup, if desired.

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