Spiced Rum and Pineapple Upside Down Pudding

Dessert

Main Ingredient: Fruit
Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 6-8
Recipe by: Le Creuset

Ingredients

For the sauce
80g dark brown sugar
80g butter
1 teaspoon ground allspice
45ml spiced rum
7 pineapple rings (tinned or fresh)
7 star anise (decoration and flavour only)
For the sponge
200g soft butter
200g soft brown sugar
4 medium eggs
200g self-raising flour
1 level teaspoon baking powder
45ml spiced rum
For the coconut custard
15g cornflour
25g caster sugar
1 teaspoon vanilla bean paste
3 egg yolks
410g coconut milk

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Main Ingredient: Fruit
Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 6-8
Recipe by: Le Creuset

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A taste of tropical indulgence. This baked dessert shows off the versatility of the Toughened Non-Stick 24cm Chef’s Pan and is ready in under an hour.

Preheat the oven 180°C fan/gas mark 5.
To make the sauce, place the dark brown sugar, butter, allspice and rum into the Toughened Non-Stick 24cm Chef’s Pan and bring to the boil for 2 minutes over medium heat. Leave in the pan to cool a little.
To make the sponge, place the butter, sugar, eggs, flour, baking powder and rum into a bowl and mix by hand for 5 minutes in a mixer for 2 minutes to form a smooth batter.
Place the pineapple rings around the base of the pan, sitting them in the sauce. Place a star anise in the centre of each pineapple ring.
Gently spread the sponge mixture over the top of the pineapple rings and bake for 35 minutes or until a skewer comes out clean.
Leave to sit for 10 -15 minutes, and then place a large plate over the pan and invert the pan to tip the pudding out.
Wash the pan, and then prepare the coconut custard. Place the cornflour, sugar, vanilla bean paste and egg yolks in a small bowl and blend until smooth.
Place the coconut milk in the pan and heat gently over medium heat. Just before the milk boils, pour a little of the hot milk over the egg mixture and whisk together.
Add the egg mixture to the rest of the hot milk and whisk well together. Stirring continuously over a medium heat, the sauce will begin to thicken, and just before it boils, remove from the heat and pour from the spout into a jug to serve.