Tipsy Pineapple And Rum Puddings - cooking recipe

Ingredients

5 oz dried pineapple
2 tbsp dark rum
10 tbsp (1 1/4 sticks) butter, at room temperature
2 tbsp granulated sugar
3 None eggs
3/4 cup self-rising flour, sifted
1/2 cup ground almonds
None None Heavy cream, to serve
None None FOR THE RUM SAUCE
3 tbsp butter
1/4 cup light corn syrup
3 tbsp brown sugar
2 tbsp dark rum

Preparation

Preheat the oven to 350\u00b0F. Lightly grease eight 1-cup dariole molds or ramekins. Cut a piece pineapple into very thin slices and use to decorate bottom of each mold in a flower pattern. Place molds on a baking pan.
Finely chop 1 1/2 oz pineapple and place in a bowl with rum. Soak pineapple until needed.
Meanwhile, for the rum sauce, stir butter, syrup and brown sugar in a small saucepan on low heat until sugar dissolves. Bring to a boil on high heat. Reduce heat to low and simmer for 3 mins, until slightly thickened. Remove from heat and stir in rum.
Place remaining pineapple in a blender with 1/2 of the rum sauce and pulse until a paste forms. Beat butter and sugar in a large bowl with an electric mixer until fluffy. Beat in eggs, one at a time. Beat in pineapple paste. Stir in flour and ground almonds. Fold in soaked chopped pineapple. Spoon batter into prepared molds.
Bake for 20-25 mins, until toothpick inserted into center comes out clean. Turn puddings out immediately. Drizzle with remaining rum sauce. Serve with cream.