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Sticky Pineapple pudding + caramel sauce




Source of Recipe


Australian Table Magazine, January 2001






List of Ingredients



• 50g softened butter
  
• 2/3 cup of brown sugar (firmly packed)
  
• 2 eggs
  
• 1 1/2 cups self-raising flour, sifted
  
• 3/4 cup milk
  
• 2 cups of chopped pinapple
  
• Caramel Sauce:
  
• 125g butter
  
• 1 cup brown sugar
  
• 1/2 cup thickened cream
  






Instructions



1. Preheat oven to 180c and grease baking tin.
   
2. In a medium bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating after each addition.
   
3. Fold through the flour, alternating with the milk, until well combined. Fold through the pineapple, pour into the prepared tin and bake for 35-40 minutes, or until pudding is firm to touch.
   
4. Remove from oven and allow pudding to cool slightly before slicing and serving. Serve warm with the caramel sauce.
   
5. To make the caramel sauce, melt the butter in a saucepan and add the brown sugar. Cook for 1 minute before pouring in the cream. Mix to combine, and serve hot with warm slices of pudding.