Mini upside-down pineapple daiquiri puddings recipe
Created by The Tesco Recipes team
They're a throwback to 70s dinner parties, but what's not to love about the pineapple upside-down cake? Our fabulous mini versions are spiked with rum for a grown-up twist that we're sure any dinner date will love! You can omit the rum, if you prefer and even freeze puds for future cosy nights in.
See method- Makes 6
- Takes 1 hr 15 mins
- 408 calories / serving
- Freezable
- Vegetarian
Ingredients
- 115g butter, softened, plus extra for greasing
- 100g golden syrup, plus extra
- 3 tbsp white rum (optional)
- 1 lime, zested and juiced
- 6 slices tinned pineapple, drained (from 425g tin)
- 6 glacé or cocktail cherries
- 115g golden caster sugar
- 2 eggs
- 115g self-raising flour
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
- ice cream or cream (optional)
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Shop ingredientsEach serving contains
- Energy
- 1710kJ 408.0kcal
- Fat
- 19g
- Saturates
- 12g
- Salt
- 0.5g
- Sugars
- 40g
of the Reference intake
Carbohydrate 53.5gProtein 4.6gFibre 1.0g
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Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Grease the moulds with butter. Stir together the syrup, 1 tbsp rum, if using, and half the lime zest; divide among the moulds. Trim the pineapple rings (or use a cutter) to fit the base of the moulds. Finely chop the pineapple trimmings and set aside. Press a pineapple ring into each mould, then a cherry into the middle of each; set aside.
- Using an electric whisk, cream the butter and sugar for about 6 mins until pale and fl uff y. Beat in the eggs, mixing well between each, then fold in the flour, ginger, salt and remaining lime zest. Stir in the remaining 2 tbsp rum, if using, the lime juice and chopped pineapple; spoon into the moulds.
- Cover the top of each mould with foil and seal, then put in a deep roasting tin and pour in enough boiling water to come 2cm up the sides of the moulds. Bake for 35-40 mins; to check if they’re cooked, insert a skewer into the middle of a pudding to see if it comes out clean.
- Remove from the water and leave to cool in the moulds for 5 mins. Run a palette knife around the edge of the sponges, then turn out into bowls. Serve with extra syrup, plus ice cream or cream, if you like
- Tip: You will need 6 x 200ml dariole moulds or pudding basins.
- See more Pudding recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
