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1
For this recipe you’ll need a 23 x 5cm / 9 x 2in round baking dish or cake tin.
2
Drain the juice from the cans of pineapple chunks, keep the juice for later in the recipe.
3
Get the drained chunks into the baking dish and spread them out.
4
At this point, preheat your oven to 170°C / 340°F / Gas mark 3.
5
Add the eggs, vanilla extract, and oil to a large bowl, electric or hand whisk them together, until light and airy.
6
Sift in the flour, caster sugar, baking powder, and salt.
7
Using your spatula gently fold this all together until you have a smooth cake batter.
8
Using a spatula once more, scrape the cake batter into the centre of your baking dish with the pineapple chunks in.
9
The batter should find its own level, give the dish a few taps on the bench, to release any large air bubbles.
10
Place the dish/tin into the preheated oven, set your timer for 35 minutes.
11
Once the time is up, carefully, check the cake with a cocktail stick, if it comes out clean, it’s done, if there are signs of batter on the stick, bake for a further 5 minutes, and check again.
12
Once done, remove the tin/dish from the oven and onto a wire rack.
13
Before serving it, hot or cold, prick a few holes in the pudding with a cocktail stick, then spoon approximately 100mls of the pineapple juice from the cans onto the sponge and let it soak in.
14
This delicious pudding can be served hot or cold, on its own, or with cream, ice cream, or hot or cold vanilla custard.
15
Enjoy.
Method
Ingredients
160g / 5½oz Self Raising flour
160g / 5½oz Sunflower oil
100g / 3½oz Caster sugar
3 Large Eggs (room temp)
6mls / 1tsp Vanilla extract
4g / 1tsp Baking powder
2g / ¼tsp Salt
2 / 425g / 15oz Cans of Pineapple Chunks
The Pineapple Juice from the cans
Note: If you are using plain or all-purpose flour, you will need to an extra 2tsp of baking powder to the recipe, making a total of 3tsp.
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Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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