Pudding is one of the English cuisine foods that I like the most. With that look and texture in between flan and sponge cake, I think it's a great solution for an elegant, tasty, light (or not as heavy as other desserts) dessert that you can finish with whatever ingredients you have at home.

Today we do a inverted pineapple pudding , a tropical flavor that ends any Sunday meal beautifully.

you can make it with fresh pineapple or pineapple in syrup , which makes it a most ideal recipe to solve any commitment.

At the time of serving , we suggest a coconut custard cream , another tropical ingredient that combines perfectly with pineapple, and that will bring softness and creaminess to the pudding.

Is it a pudding or a pudding?

A pudding or pudding is a recipe that can be sweet or salty, and is made with several mixed ingredients, but among them there is bread or another type of sponge cake mixture mixed in eggs and milk, and curdled in a bain-marie.

You can call it pudding in any case, but it is called "pudding" especially if it is sweet.

Inverted pudding, today's recipe

To make a pineapple pudding or pudding, we can integrate the fruit into the mixture (that is, cut the pineapple into small pieces and mix it with the other ingredients. If so, for he higher weight within the liquid mixture, the usual thing is that the pineapple pieces precipitate to the bottom of the container where the pudding is cooked, and a denser base remains, which is nice because a kind of bi-layer pudding can be seen , with a more texture light throughout the pudding and denser at the base.

But you can make a inverted pudding , placing the pineapple chunks in the bottom of the container and pour the egg mixture on top, so that after cooking you will unmold the pudding and, when turning it, the pineapple pieces will remain on top.

For this purpose, to be able to invert the pudding and ensure that it has not stuck, it is interesting to use a non-stick pan. You can use the KitchneCraft flan and pudding mold or, as is the case today, take advantage of the Le Creuset Nonstick Chef's Frying Pan , which, being high capacity, high walls and suitable for the oven, is ideal for this recipe (also , thanks to its handle you can invert the cake to unmold it comfortably.In addition, it distributes the heat very well and evenly, and you will see that despite being a totally wet mixture you will have it curdled and ready in less than an hour.

Chef Pro pan with pourer and lid steel Le Creuset


for the sauce

  • 80g brown sugar
  • 80g butter
  • 1 tsp ground allspice
  • 45ml spiced rum
  • 7 pineapple rings (canned or fresh)
  • 7 stars of anise (only for decoration and aroma)

For the cake

  • 200g butter
  • 200 g of brown sugar
  • 4 medium eggs
  • 200 g self-rising flour
  • 1 level tsp baking powder
  • 45ml spiced rum

For the coconut custard (optional accompaniment)

  • 15 g of cornmeal
  • 25g icing sugar
  • 1 tsp vanilla paste
  • 3 egg yolks
  • 410g coconut milk


For the preparation of pineapple pudding:

  1. Preheat the oven to 180 °C.
  2. First, prepare the caramel sauce that is required on the base. To do this, place the brown sugar, butter, allspice, and rum in the Chef's Nonstick 9.5-inch Frying Pan and bring to a boil, 2 minutes over medium heat. You will see how the sugar and butter integrate and brown, and you get a golden caramel. Make sure it doesn't burn (when it starts to turn golden, turn off the heat and it will finish browning with the residual heat). Let cool slightly in the pan.
  3. Grabbing the pan by the handle, move it by tilting it up and down and to the sides so that the caramel, still hot, spreads over the walls, bottom and sides.
  4. Arrange the pineapple rings around the bottom of the pan, dipping the rings in the sauce. Place a star anise in the center of each pineapple ring.
  5. To make the pudding, in a large bowl, add the butter, sugar, eggs, flour, baking powder and rum. Mix it with some manual rods for 5 minutes (you can do it in the KitchneAid mixer, in 2 minutes), until it forms a smooth dough.
  6. Slowly pour the pudding mixture into the pan, over the pineapple rings, and bake for 35-40 minutes or until a skewer comes out clean.
  7. Let sit for 10-15 minutes to settle and lose heat.
  8. After that time, place a large plate over the skillet and invert the skillet with a quick twist to unmold the pudding.

To make the coconut custard:

  1. With the pudding removed, wash the chef Le Creuset skillet and dry.
  2. In a small bowl, add the cornmeal, sugar, vanilla paste, and egg yolks. Mix vigorously with a whisk until smooth (if you use a round-tipped whisk , you'll avoid lumps more easily).
  3. Introduce the coconut milk in the pan and heat gently, over medium heat. When it is hot, just before the milk boils, pour a few tablespoons of that hot milk into the egg mixture and beat (what we want is to heat the egg a bit, so that it gets a little hot without curdling in the next step).
  4. Add all of the egg mixture into the pan, with the rest of the milk. Let it heat up and do not stop stirring with the rods (if you use the silicone-tipped rods, you will not damage the non-stick). Stir continuously over medium heat, you will see that the sauce will begin to thicken.
  5. Just before it boils and when it has thickened, remove the sauce from the heat and, taking advantage of the pan's pouring spouts, pour the sauce into a sauce boat or ramekin to serve at the table.
Author of the recipe: Le Creuset

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