Kerry Washington’s: Pineapple Pudding
By Vera Fourie
4 x dessertspoons butter
2 x eggs
½ Cup Sugar
1½ cup Flour
½ Cup Milk
2½ teaspoons baking powder
1 x large fresh pineapple, cleaned and grated
¾ Cup Sugar
3 x Dessertspoons butter
2 x cups hot water
Set oven to 180ºC. Beat the sugar, soft butter and eggs until fluffy. Add the milk, flour and baking powder gradually to the egg mixture and mix until well incorporated.
For the syrup, place all the ingredients into a pot and warm on the stove. Do not boil, only allow enough heat for the sugar and butter to melt. (Keep some of the syrup to pour over the baked pudding once removed from the oven).
Then scoop the dough into the syrup (don’t mix) and bake for approximately 30 minutes until brown on top. Remove from the oven and pour the rest of the syrup over and set aside to cool.