A light and airy sponge with a sticky syrup base and lined with
tinned pineapple for a fruity finish - serve with vanilla custard
for the ultimate dessert! We've made ours with the Dualit Hand
125g self raising flour
100g caster sugar
100g butter or margarine
2 large eggs
1 tsp baking powder
1 tsp vanilla essence
1 tin of pineapple rings in syrup or juice
6-8 tbsp golden syrup
In a large bowl add the butter, sugar, eggs, vanilla essence,
flour and baking powder and use the Dualit Hand Mixer
to form a smooth batter.
Line the bottom of a 2lb pudding basin with a buttered
parchment circle and butter around the inside of the bowl. You can
line the entire basin with parchment if you wish.
Drizzle 4-6 tbsp of the golden syrup onto the bottom of the
Drain the pineapple and set aside the syrup or juice. Place one
pineapple ring in the middle of the basin and the rest of the rings
standing around the edge.
Spoon the sponge batter evenly into the basin, leaving a 1-2
centimetre gap from the top.
Cover the top of the pudding mix with a parchment circle.
Take a square piece of parchment, and make a one inch pleat
across the middle. Repeat this with a piece of foil (both must
cover the diameter of the basin once pleated).
Place the parchment first, then the foil on top of the basin
and using string to tie both the parchment and foil around securely
around the top of the basin (don't worry if you have to tie a
Place a trivet to stand the basin on and pour in boiling water
to reach halfway up to the basin bowl.
Cover with lid and simmer for1hour 30 minutes depending on the
size of your pudding, remembering to top up the water. DO NOT allow
to boil dry.
To check if the pudding is ready, remove the pan from heat and
carefully remove the pudding. Lift off a section of foil and insert
a skewer. If it comes out clean the pudding is cooked. Do this near
to the end of cooking time to ensure the pudding does not
Once cooked, carefully remove the pudding away from the heat,
remove the top parchment, use a spatula to go in around the inside,
(if not entirely lined) place a large plate on the top of the
basin, then use both hands (cover hands with a tea towel or oven
gloves ) to upturn so the plate is on the bottom and the basin is
sitting upside down.
Lift off the basin to reveal the pineapple pudding with its
Mix the remaining syrup and juice together, warm in a microwave
and drizzle over the top whilst still warm and just before
Make a handle with a length of foil to help lift out the
pudding. To do this, take a long strip of foil, approximately twice
the width of the saucepan you are using and fold over lengthwise,
to around 4' wide, and place on top of the trivet. The basin sits
on top of the foil, then twist the two ends together. This will
create a "handle" to enable you to safely and easily lift out the
basin. Do this with a tea towel.
Your pudding can be cooked in a steamer - just allow a little
longer. Again this will depend on the size of the puddings.
The above mix will make one 3lb pudding. Any basin can be used,
for example plastic with a lid, foil, ceramic.
The pleat made in the parchment and foil is to accommodate the
"rise" in the pudding when it is cooking.
Try this pudding with jam, lemon curd, fresh raspberries,
blueberries or a sticky toffee topping.
Add a glacé cherry to the middle of each pineapple ring for a
touch of retro cool!