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Pineapple caramel puddings
( MAKES 6 )

NZ Woman's Weekly

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

Preheat oven to 170 degC. Melt together the 50g of butter and brown sugar and pour over the base of 6 muffin pans.
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.
Sift over flour, baking powder and salt and gently mix.
Place a pineapple ring over the butter and brown sugar mixture in each muffin pan.
Spoon batter into each pan. Bake for 20 minutes until cakes feel firm.
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.
Serve puddings with ice cream, cream or with caramel sauce.