Pineapple & coconut puddings

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How to make Pineapple & coconut puddings

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 2/3 cup self-raising flour
  • 1/2 cup rice flour
  • 1/3 cup caster sugar
  • 1/4 cup desiccated coconut
  • 50g butter, melted
  • 1 egg, lightly beaten
  • 1/3 cup plain yoghurt
  • 440g can drained crushed pineapple, juice reserved
  • 1/2 cup caster sugar, extra
  • 50g butter, extra

Method

  • Step 1 Preheat oven to 180°C. Grease 6 x ¾ cup capacity ovenproof dishes.
  • Step 2 Combine flour, rice flour, caster sugar and coconut. Make a well in the centre.
  • Step 3 Add melted butter, egg, yoghurt and crushed pineapple. Stir until just smooth. Divide the mixture between the dishes. Place them on an oven tray.
  • Step 4 Gently heat the reserved pineapple juice, extra sugar and butter in a pan or microwave, until the butter is melted. Spoon the warm syrup over the cake mixture. Bake for 30-35 minutes or until lightly golden & puffed. Turn onto serving plates. Serve immediately.

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