Pineapple Pudding with Coconut Custard Cream

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

Today, we make a Pineapple upside down pudding , a tropical flavor that ends any Sunday meal wonderfully.

You can make it with fresh pineapple or pineapple in syrup , making it a very ideal recipe to solve any problem.

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

Is it a pudding or a pudding?

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

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

Upside-down pudding, today's recipe

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

But you can make a upside down pudding , placing the pineapple chunks in the bottom of the bowl and pouring the egg mixture on top, so that after cooking you will unmold the pudding and, when you turn 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 mould. You can use the KitchneCraft flan and pudding mould or, as is the case today, take advantage of the Le Creuset Non-Stick Chef's Frying Pan , which is high-capacity, has high walls and is oven-safe, making it ideal for this recipe (plus, thanks to its handle you can invert the cake to easily unmold it). In addition, it distributes heat very well and evenly, and you will see that despite being a completely wet mixture, you will have it set and ready in less than an hour.

Le Creuset Chef Pro frying pan with pouring spout and lid

Ingredients

For the sauce

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

For the cake

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

For the coconut custard (optional accompaniment)

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

Elaboration

To make pineapple pudding:

1. Preheat the oven to 180°C.
2. First, prepare the caramel sauce required for the base. To do this, place the brown sugar, butter, allspice and rum in the 24cm Non-Stick Chef's Frying Pan and bring to the boil, for 2 minutes on a medium heat. You will see how the sugar and butter combine and brown, and you will have a golden caramel. Watch that it doesn't burn (when it starts to brown, turn off the heat and it will finish browning with the residual heat). Allow to cool slightly in the pan.
3. Holding the pan by the handle, move 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 base of the pan, drenching the rings in the sauce. Place a star anise in the center of each pineapple ring.
5. To make the pudding, place the butter, sugar, eggs, flour, baking powder and rum in a large bowl. Mix with a whisk for 5 minutes (you can do this in the KitchneAid mixer, in 2 minutes), until it forms a soft dough.
6. Gradually 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 it sit for 10-15 minutes to settle and lose heat.
8. After this time, place a large plate over the pan and invert the pan with a quick turn to unmold the pudding.

To make the coconut custard:

1. Once the pudding has been removed, wash the Le Creuset chef's pan and dry.
2. In a small bowl, add the corn flour, sugar, vanilla paste and egg yolks. Mix vigorously with a whisk until you have a smooth dough (using a round-tipped whisk will help you avoid lumps).
3. Pour the coconut milk into the pan and heat gently over medium heat. When it's hot, just before the milk boils, pour a few tablespoons of the hot milk into the egg mixture and whisk (you want to warm the egg a little, so that it gains some heat without curdling in the next step).
4. Add all the egg mixture to the pan, with the rest of the milk. Let it heat up and keep stirring with the whisk (if you use the silicone-tipped whisks, you won't damage the non-stick coating). Stir continuously over medium heat, you will see that the sauce will begin to thicken.
5. Just before it comes to a boil and when it has thickened, remove the sauce from the heat and, taking advantage of the pouring spouts in the pan, pour the sauce into a gravy boat or ramekin to serve at the table.