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Home > Recipes > Pineapple caramel puddings

Pineapple caramel puddings
( MAKES 6 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.0 / 5 FROM 1

Pineapple caramel puddings

4.0 / 5 FROM 1

This is an easy dessert and if you use gluten-free baking soda, it becomes a great gluten-free cake to impress your guests. Preparation time is 15 minutes and cooking time is 20 minutes. You can also cook this as one pudding by using a 1.25L capacity baking dish. 

 

Ingredients

175 g Butter
⅓ cup Brown sugar
½ cup Sugar
2 Eggs
1 tsp Vanilla essence/extract
1¼ cups Almond flour
1 tsp Baking powder
1 to taste Salt
6 Pineapple rings

Directions

  1. Preheat oven to 170 degC. Melt together the 50g of butter and brown sugar and pour over the base of 6 muffin pans.
  2. Beat the butter and sugar until pale and creamy and add eggs, one at a time, beating well after each addition. Mix in vanilla essence.
  3. Sift over flour, baking powder and salt and gently mix.
  4. Place a pineapple ring over the butter and brown sugar mixture in each muffin pan.
  5. Spoon batter into each pan. Bake for 20 minutes until cakes feel firm. 
  6. Allow to cool in the pans for 5 minutes and then invert onto a platter. Before turning out you may need to carefully level the tops with a sharp knife so that they will sit flat when turned out.
  7. Serve puddings with ice cream, cream or with caramel sauce.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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