Coconut-pineapple pudding soaked with a rummy caramel sauce – it's like pina colada on a plate.
30 - 35 minutes
Melted butter, to grease
440g can pineapple rings in juice, drained, juice reserved
125g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
40g (1/4 cup) plain flour
150g (1 cup) self-raising flour
45g (1/2 cup) desiccated coconut
125ml (1/2 cup) coconut milk
Vanilla ice-cream, to serve rum sauce
200g (1 cup, firmly packed) brown sugar
300ml ctn sour cream
80ml (1/3 cup) golden syrup
125ml (1/2 cup) dark rum
Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity ovenproof dishes with melted butter. Line the bases with non-stick baking paper. Cut the pineapple rings into quarters then cut each quarter into 2 thin slices. Line the bases of the prepared dishes with the pineapple.
Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Place the combined flour and coconut in a bowl. Stir to combine. Fold the flour mixture and coconut milk, in alternating batches, into the butter mixture until the mixture is smooth.
Divide the mixture among the dishes and smooth the surfaces. Place the dishes in a large ovenproof dish. Add enough boiling water to come halfway up sides of the dishes. Bake for 30-35 minutes or until golden and a skewer inserted into the centre of a pudding comes out clean. Remove the puddings from the dish and set aside for 5 minutes to cool slightly.
Meanwhile, to make the rum sauce, whisk the sugar, sour cream, golden syrup, rum and reserved pineapple juice in a saucepan over medium heat until smooth. Bring to the boil. Reduce heat to low. Simmer for 10-15 minutes or until the syrup thickens.
Run a flat-bladed knife around the inside edge of each dish. Turn the puddings onto serving plates. Serve with rum sauce and ice-cream.