And then I remembered the pineapple sitting on my sideboard!! I had saved it to make a pineapple upside down cake. Well, I thought, why not a steamed pineapple upside down pudding with crushed pineapple in the batter!! The idea began to grow on me and soon I put together a recipe for an eggless pudding!! Yes, an eggless one - as you know I am not a great fan of eggs and increasingly bake and cook without them.
3/4 cup apple sauce
1/3 cup oil
2 tbsp butter, softened
1/4 cup sugar
3/4 cup flour
1-2 tbsp milk
1/2 cup fresh pineapple, crushed
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup pineapple, chopped fine
2 tbsp brown sugar
- Sift together all the dry ingredients.
- Add the butter and oil and mix in with your hands until the mixture resembles breadcrumbs.
- Next pour in the applesauce and pineapple. Blend into the flour-butter mix using a spatula.
- Use the milk to loosen out the mixture a bit. Set aside.
- In your individual pudding pot, place a layer of chopped pineapple and brown sugar.
- Pour in the pudding mix to fill just over half of the bowl. Cover with foil that has been folded in the middle - this will allow space for the cake to rise.
- Repeat for remaining pudding bowls.
- Steam in a steamer for 45 minutes or until a toothpick inserted int he pudding comes out clean.
- Remove from the steamer. Sit for 10 minutes, then remove the foil covering.
- Cool for another 10 minutes , then unmould.
- Serve immediately or chill well before serving.
Post Script: The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
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