This classic pudding can be cooked in the oven or microwave.
ON THE FIRE:
1 hour 45 minutes
125 g butter + for greasing the pan
4 tbsp. l. light honey
6 canned pineapple slices
6 cocktail cherries or candied fruits
2 large eggs
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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