Whip up a comforting steamed pudding in no time with James Martin’s easy microwave recipe.
Ingredients
- For the pineapple sponge
-
- 175g/6oz
butter, softened, plus extra for greasing - 4 tbsp
golden syrup - 175g/6oz
caster sugar - 175g/6oz
self-raising flour - 3 free-range
eggs - 125g/4½oz
pineapple, finely chopped
- 175g/6oz
- For the flambéed pineapple
-
- 50g/2oz
raisins - 110ml/4floz dark
rum - 50g/2oz
butter - 4
pineapple slices, with core removed - 75g/3oz
caster sugar - 4 scoops vanilla
ice cream, to serve
- 50g/2oz
Preparation method
-
For the pineapple sponge, grease four small ramekins with butter.
-
Drizzle the golden syrup into the bottom of the ramekins.
-
Blend the butter, sugar, flour and eggs in a food processor until smooth. Add the pineapple and blend again until smooth.
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Divide the mixture among the ramekins. Cover with cling film (make sure the cling film doesn’t touch the pudding mixture) and microwave on high for 2½ minutes, or until the puddings are risen and cooked through. Remove from the microwave and set aside to cool for one minute.
-
Meanwhile for the flambéed pineapple, soak the raisins in the rum in a small bowl.
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Heat the butter in a frying pan until foaming and fry the pineapple rings for 1-2 minutes on each side, or until golden-brown on each side.
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Add the rum and raisin mixture and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
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Add the sugar and continue to cook until the sugar melts and becomes caramel.
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To serve, place each pineapple ring to one side of each serving plate and top with a scoop of vanilla ice cream. Turn the sponges out alongside. Spoon over the rum and raisin sauce.