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Mini upside-down pineapple daiquiri puddings recipe

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They're a throwback to 70s dinner parties, but what's not to love about the pineapple upside-down cake? Our fabulous mini versions are spiked with rum for a grown-up twist that we're sure any dinner date will love! You can omit the rum, if you prefer and even freeze puds for future cosy nights in. See method

Makes 6
Takes 1 hr 15 mins
408 calories / serving
Freezable
Vegetarian

Ingredients

115g butter, softened, plus extra for greasing
100g golden syrup, plus extra
3 tbsp white rum (optional)
1 lime, zested and juiced
6 slices tinned pineapple, drained (from 425g tin)
6 glacé or cocktail cherries
115g golden caster sugar
2 eggs
115g self-raising flour
¼ tsp ground ginger
⅛ tsp fine sea salt
ice cream or cream (optional)

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1710kj
408kcal 20%
Fat
19g 27%
Saturates
12g 58%
Sugars
40g 44%
Salt
0.5g 9%

of the reference intake
Carbohydrate 53.5g Protein 4.6g Fibre 1g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Grease the moulds with butter. Stir together the syrup, 1 tbsp rum, if using, and half the lime zest; divide among the moulds. Trim the pineapple rings (or use a cutter) to fit the base of the moulds. Finely chop the pineapple trimmings and set aside. Press a pineapple ring into each mould, then a cherry into the middle of each; set aside.
Using an electric whisk, cream the butter and sugar for about 6 mins until pale and fl uff y. Beat in the eggs, mixing well between each, then fold in the flour, ginger, salt and remaining lime zest. Stir in the remaining 2 tbsp rum, if using, the lime juice and chopped pineapple; spoon into the moulds.
Cover the top of each mould with foil and seal, then put in a deep roasting tin and pour in enough boiling water to come 2cm up the sides of the moulds. Bake for 35-40 mins; to check if they’re cooked, insert a skewer into the middle of a pudding to see if it comes out clean.
Remove from the water and leave to cool in the moulds for 5 mins. Run a palette knife around the edge of the sponges, then turn out into bowls. Serve with extra syrup, plus ice cream or cream, if you like

Tip: You will need 6 x 200ml dariole moulds or pudding basins.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pudding recipes