6 servings
Prep: 30 mins,
Cooking: 55 mins
Prepare the pineapple the day before and refrigerate. Bake the pudding in the morning and reheat it in the oven or microwave just before serving.
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Ingredients (11)
350 ml | sugar |
4 | cardamom — pods, bruised |
1 | pineapple — peeled and cubed |
2 | eggs — large |
30 ml | butter — melted |
65 ml | milk |
250 ml | flour — self-raising |
Sauce:
125 ml | sour cream |
5 ml | vanilla — essence |
250 ml | sugar |
ice cream — vanilla or whipped cream, to serve |
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