A splash of Kirsch and a fluffy soufflé topping transforms a humble can of pineapple into an impressive pudding.
*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'm not a great cook so always look for the easy ones! This is easy and delicious! - 17 Feb 2013
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