Brown Velvet Pudding

Ingredients

1 x 440g can GOLDEN CIRCLE Pineapple Slices
1 tablespoon butter
2 tablespoons brown sugar
1½ cups plain flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cocoa
½ teaspoon cinnamon
60g butter
1 cup sugar
2 tablespoons treacle
1 egg
¼ cup pineapple syrup (drained from slices)

Measurements guide

Product used

Slices in Juice 440gm

Ingredients

1 x 440g can GOLDEN CIRCLE Pineapple Slices
1 tablespoon butter
2 tablespoons brown sugar
1½ cups plain flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cocoa
½ teaspoon cinnamon
60g butter
1 cup sugar
2 tablespoons treacle
1 egg
¼ cup pineapple syrup (drained from slices)

Measurements guide

Product used

Slices in Juice 440gm

Ingredients

1 x 440g can GOLDEN CIRCLE Pineapple Slices
1 tablespoon butter
2 tablespoons brown sugar
1½ cups plain flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cocoa
½ teaspoon cinnamon
60g butter
1 cup sugar
2 tablespoons treacle
1 egg
¼ cup pineapple syrup (drained from slices)

Measurements guide

Method

Spread the tablespoon of butter over bottom and sides of the pudding mould, sprinkle with brown sugar. Arrange drained pineapple slices around sides and on bottom of mould. Sift flour, cocoa, salt, soda and spices. Cream the 60g butter with sugar, beat in egg. Blend in treacle. Add flour mixture alternately with pineapple syrup. Beat smooth.

Spoon into mould, cover with lid and steam for 2 hours.

Serve with custard sauce.