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Pineapple & Coconut Puddings

2013-03-19
Pineapple & coconut puddings
    • Servings : 6
    • Prep Time : 15m
    • Cook Time : 35m
    • Ready In : 50m

    Ingredients:

    • 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

    Method:

    Preheat oven to 180°C. Grease 6 x ¾ 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.

     

     

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    Recipe Comments

    1. posted by mike s on March 19, 2013

      I want to bake some cookies, looking at this recipe:

      http://allrecipes.co.uk/recipe/5849/amy-s-chocolate-chip-cookies.aspx

      I have all the ingredients except the soft brown sugar, but I do have golden caster sugar. Can I use the golden caster sugar instead or does anybody have a cookie recipe without brown sugar?

    2. posted by Miguel M on March 19, 2013

      I have
      2 blocks of Lindt milk chocolate
      1/2 block of dark chocolate
      1 punnet of cream
      1 packet of chocolate biscuits
      eggs
      1 packet of scotch finger biscuits
      Dessicated coconut
      i also have Caster sugar, brown sugar, white sugar, flour, gelatine, baking powder,butter etc

      Surely something AMAZING can be done with these ingredients?

      I was thinking chocolate tart or caramel slice- something to that effect?

    3. posted by lets roll on March 19, 2013

      Ingredients

      1/4 cup of milk
      1 cup plain flour
      1 cup caster sugar
      1/4cup coca powder
      1 cup butter
      2 eggs

      How long approximately should this be in for :)

    4. posted by altair on March 19, 2013

      2 tea spoons- Caffinated coffee
      2 tea spoons- Sugar

      Normal sized mug.
      Normal caster sugar.
      No milk.

    5. posted by blarg blarg on March 19, 2013

      I started making a choc brownie recipe and ended up a disaster.. I’ve run out of Cocoa so i can’t continue and i’ve got my Caster Sugar, Eggs and Vanilla sitting in a bowl..

      Is there anything i can make using:
      1 1/2 Cup Caster Sugar
      3 Eggs
      2 Tsp Vanilla Extract.

      I really don’t want it going to waste!

      Any help really appreciated :-)

    6. posted by everythingisgonnabefine on March 19, 2013

      I know you can either use self raising flour or baking powder but I can never seem to get cakes to rise to a decent height.
      I’m just planning on making a basic cake with self raising flour, caster sugar, margarine, eggs and milk and I don’t have a normal cake tin, I just have a loaf tin but I don’t know if the cake with rise as high as the tin, is there any way of making it rise fully?

      Thanks.

    7. posted by sean on March 19, 2013

      Can’t I substitute it with caster sugar as brown sugar is not available at home and if so then should I use more caster sugar.the recipe says 1 cup brown sugar.Does that mean 2 cups caster sugar ?

    8. posted by Jon P on March 19, 2013

      Hii i need your help!
      How do i make a 7inch victoria spnge cake?
      It sounds dumb but i think im using too much of the ingrediants.
      Also include what gas-mark to set the oven on and how long to cook for.
      And is it okay to use normal sugar(like the one you put in cups of tea/coffee)as i have no caster sugar right now.
      Thanks for your help!
      :)
      Also include how much of each ingrediant i need!
      Thanks :)

    9. posted by Muzahid on March 19, 2013

      I’m making fairy cakes. Got all the ingredients but I haven’t got weighing scales or the measuring cup. I’m stuck with tablespoons. I’ve read online that 8 tablespoons of caster sugar, flour and butter would be a perfect measurement. Is this right? PLEASE HELP.

    10. posted by Bryant B on March 19, 2013

      I want to make a cake or some biscuits but dont have any eggs or baking powder/soda, is there a way i can get around it
      I have the usual plain/self raising flour, butter,cocoa, caster sugar, demerara sugar etc

      ive heard you can substitute eggs with bananas, i have 4 bananas left?

    11. posted by nick s on March 19, 2013

      I accidentally picked up caster sugar instead of normal sugar not knowing which one was which. Is it okay to use for cups of teas?

    12. posted by Bryant B on March 19, 2013

      I have got a full packet of icing sugar which I hardly use. I reckon it can be used to bake cakes instead of caster sugar. But I don’t know how much less amount I should use to achieve the same sweetness and result. Can anyone give me advice in percentage?

    13. posted by Seth on March 19, 2013

      I’ve got cocoa powder, sugar, icing sugar and caster sugar, Cinnamon and all the basics. How can i make my own hot chocolate powder mix without having to go and buy something?

    14. posted by Austin on March 19, 2013

      is is caster sugar and butter!

    15. posted by XplicitzZ on March 19, 2013

      I need one with not a lot of eggs and simple ingredients. I have got eggs, milk, flour, butter/margarine, caster sugar, lemons and icing sugar. The recipe can be in grams, cups or ounces. Thanks.

    16. posted by mmminja on March 19, 2013

      Hi!
      I have quite a few recipes for Scottish Shortbread, including ones for Pitcaithly Bannock, and Petticoat Tails, some with
      rice flour added, some with cornflour, some that use caster sugar, and some that call for icing sugar, even brown sugar. Oh, yes… and
      shortbread cookies!

      Do you have any favourite kinds to recommend? Or have you some guidelines to follow so I can choose only one or two recipes?

      They all vary with respect to the flour-sugar-butter measures also. Please?

      Thank you very much!

    17. posted by kevindiking67verizonnet on March 19, 2013

      I tried to make pavlova with 4 egg whites and a cup full of caster sugar, Then i suddenly realised that I used the wrong sugar! What can i do with the mixture now? xx
      Not a pavlova a merangue x

    18. posted by nmlpc on March 19, 2013

      I want to know if it’s possible to make your own pure icing sugar out of caster sugar or white sugar? Or if I should just go out and buy some. ;D

      In case anyone wants to know, I’m using the icing sugar to make this: http://www.taste.com.au/recipes/14586/basic+butter+icing. It’s just some basic butter icing for a cake.

    19. posted by Derek on March 19, 2013

      A recipe for a chocolate cake calls for 2 cups of raw caster
      sugar, can i substitute it for brown sugar?

      Thanks:)

    20. posted by rndmaktn on March 19, 2013

      I’m making a cheesecake and I want to make it less calories. Can you use splenda instead of caster sugar?

    21. posted by Phillip123 on March 19, 2013

      i got a recipe from a magazine for making shortcake biscuits, i made then and they’ve turned out as a disaster. I used an egg, flour, butter and caster sugar as i was directed to and they turned out looking alright but inside it was all really crumbly and had a horrible taste. Has anyone got any recipies for making them but with different ingredients?

    22. posted by Chester on March 19, 2013

      I have tried many recipes and each time the pav ends up looking like my dog has sat on it..also the inside is generally hollow in many places, not at all full like the shop bought one.
      I know that some cracking is normal, but mine are toooo cracked and toooo flat. Does anyone know the secret to making a real pav? many thanks

      FYI – I beat 12 egg whites until stiff, then gradually add 3 cups of caster sugar, then fold in 1 tbsp vanilla essence and 1 tbsp white vinegar, and 1 tbsp cornflour.
      Then i put mixture on a baking tray into a 150 degree oven for 1 hour, turn oven off and leave till morning. Result = disaster!
      hi Patti – yes, I have done what you said, but somehow my pavs are still disasterous!

    23. posted by mal_functiongeo on March 19, 2013

      The yummy kind you can buy on the beach.. There must be an easy way. I tried to look it up online, there are all these weird ingredients I don’t know where to find, like caster sugar or pint milk. Whats up with that? Can’t I use regular sugar or milk?

    24. posted by Brody S on March 19, 2013

      i want to make fairy cakes just the simple ones with a bit of jam and cream in the middle
      what do i need? and for the sugar does it have to be caster sugar or could i use something different?
      can you give me a recipe please x

    25. posted by louisewoods1984 on March 19, 2013

      I am making a thing similar to a strawberry pie.

      I am using about 400g of strawberries.

      Can I simply; add strawberries and caster sugar into a bowl and beat it – then possibly heat the mixture in a pan with some cornflower starch? (or something similar?)

      I previously made a strawberry puree by beating strawberries and caster sugar in a bowl. I said about the corn starch for the filling as I think it would need to be thicker.

      Can you please help?

    26. posted by MexicanDude on March 19, 2013

      1) i am making cookie dough but i have no caster sugar. can i replace it with maple syrup? if yes, how much maple syrup for 3/4 cup of caster sugar?
      2) the recipe also says i can use 3 oz caster sugar and 3 oz brown sugar (which i have) can i also use maple syrup with this option?
      i also have some honey, can i use that?
      sorry i made a mistake above, i meant instead of 3 oz caster sugar and 3 oz brown sugar, can i use 3 oz syrup or honey and 3 oz brown sugar?

    27. posted by ttocs on March 19, 2013

      I only have enough caster sugar left for the actual cake, so can I use icing sugar instead for the icing? Will it still work?

    28. posted by Miguel M on March 19, 2013

      I’m baking a banana cake and i just realized i have no caster sugar and i need half a cup what could i use instead?

    29. posted by Boo Cookie on March 19, 2013

      My recipe for the base is:
      2 cups of plain flour
      2 teaspoons of dried yeast
      1 teaspoon of caster sugar
      1/2 tablespoon of salt
      2 tablespoon of olive oil
      3/4 cup of warm water.

      Will I need to cream my yeast before I start?

    30. posted by Cupcakerum on March 19, 2013

      How many cups are there in 365 grams of caster sugar?
      Thanks :)

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