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