About this recipe:A splash of Kirsch and a fluffy soufflé topping transforms a humble can of pineapple into an impressive pudding.
425g can pineapple pieces in juice
2 tbsp raisins
2 tbsp runny honey
3 tbsp Kirsch (or brandy or dark rum)
2 eggs, separated
4 tbsp caster sugar
1 tbsp cornflour
1/2 tsp pure vanilla extract
pinch of salt
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 190°C (gas 5). Drain the pineapple, reserving the juice, and spread the fruit in the bottom of a lightly buttered 1 litre ovenproof dish. Sprinkle over the raisins.
Blend the honey with 2 tbsp of the pineapple juice and 2 tbsp of the liqueur and pour over the fruit. Put the dish in the oven and cook for 5 minutes.
Meanwhile, put the egg yolks in a bowl with 2 tbsp of the sugar and whisk, using an electric hand mixer, until the mixture becomes pale and foamy. Stir in the cornflour, the rest of the liqueur, 3 tbsp of pineapple juice and the vanilla. Set aside.
Add a pinch of salt to the egg whites in a clean bowl and whisk into stiff peaks. Carefully fold the egg whites into the egg yolk mixture, then pour it all over the warm fruit, spreading it gently with a spatula. Sprinkle with the remaining sugar.
Return the dish to the oven and cook for a further 10 minutes until golden brown and lightly risen. Serve immediately.
*To make individual puddings, divide the mixture among four 200ml, lightly buttered ramekin dishes. Place on a baking sheet and cook the fruit for 3–5 minutes, then cook with the soufflé topping for 10 minutes. *If liked, flavour the pineapple with a piece of finely chopped stem ginger and add 1 tsp of the ginger syrup.
I made this a few months ago for a friend who has both a wheat and dairy intolerance, she loved it and so did her husband and young sons. They're coming for dinner again next week, so hope it's as good the second time. I would like to increase the ingredients by 50%, would the cooking time be the same? - 14 Feb 2014
I made this last night as we had friends over for dinner. I don't normally try something with so few reviews, and I wish I hadn't. There wasn't anything specifically bad about this recipe, it was just a bit odd! The meringue topping was lovely but we all felt it didn't go with the pineapples. I don't know how I could alter it but there just seemed something not right with the flavour of the pineapples. Maybe it was too much kirsch, maybe I should have left out the ginger? I won't be making this again. - 09 Feb 2014