Pineapple & Coconut Puddings2013-03-19
- 2/3 cup self-raising flour
- 1/2 cup rice flour
- 1/3 cup caster sugar
- 1/4 cup desiccated coconut
- 50g butter, melted
- 1 egg, lightly beaten
- 1/3 cup plain yoghurt
- 440g can drained crushed pineapple, juice reserved
- 1/2 cup caster sugar, extra
- 50g butter, extra
Preheat oven to 180°C. Grease 6 x Â¾ cup capacity ovenproof dishes.
Combine flour, rice flour, caster sugar and coconut. Make a well in the centre.
Add melted butter, egg, yoghurt and crushed pineapple. Stir until just smooth. Divide the mixture between the dishes. Place them on an oven tray.
Gently heat the reserved pineapple juice, extra sugar and butter in a pan or microwave, until the butter is melted. Spoon the warm syrup over the cake mixture. Bake for 30-35 minutes or until lightly golden & puffed. Turn onto serving plates. Serve immediately.