1. 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.
2. 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.
3. Drizzle 4-6 tbsp of the golden syrup onto the bottom of the basin.
4. 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.
5. Spoon the sponge batter evenly into the basin, leaving a 1-2 centimetre gap from the top.
6. Cover the top of the pudding mix with a parchment circle.
7. 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).
8. 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 little lower).
9. Place a trivet to stand the basin on and pour in boiling water to reach halfway up to the basin bowl.
10. 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.
11. 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 sink.
12. 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.
13. Lift off the basin to reveal the pineapple pudding with its syrup glaze.
14. Mix the remaining syrup and juice together, warm in a microwave and drizzle over the top whilst still warm and just before serving.

Top Tips:

• 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!
• Serve with homemade custard.