Preheat oven to 180°C.
Heat 125ml water and 100ml sugar and the cardamom together in a saucepan. Bring to the boil, then add the pineapple cubes. Simmer for five minutes, then set aside to cool.
Beat the eggs and remaining sugar together. Add the butter and milk. Fold in the flour and pour the batter into a greased 18 x 28cm ovenproof dish.
Drain the cooled pineapple pieces, discard the cardamom pods and then spoon the pineapple onto the pudding. (Reserve the syrup from the pineapple to make a cooler – recipe below.) Bake in a preheated oven for 40 minutes or until cooked through. Cover the top with aluminium foil if you see it is browning too much.
Stir the sour cream, vanilla and sugar together. When the cake comes out of the oven, use a skewer to poke a few holes in it. Spoon the cream mixture over the top of the cake. Serve the cake warm with vanilla ice cream or whipped cream.
Pineapple and cherry cooler:
Use the syrup left over from cooking the pineapple to make a refreshing summer drink. Mix the syrup with the juice of one lemon. Place in a jug with a handful of roughly chopped fresh basil and mint. Leave to stand for an hour or longer. Strain and mix in a litre of sparkling or still water. Add fresh cherries or berries and mint leaves for decoration.
Image and text: Ideas magazine.
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