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Directions: Peel the pineapple and extract the juice. Then pour through a strainer.
Heat the juice in a pan and add in the sugar, stirring constantly to avoid burning. Cook until the sugar dissolves and makes a light syrup. Set aside
to cool. Beat the eggs lightly and stir into the syrup. Caramelise the bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover
with aluminium foil and place in a dish of water (bain marie) and cook in the oven 25-30 minutes.
Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream orsome pineapple slices.
Contributor: http://www.spanish-gourmet.com
| Ingredients:
1 large pineapple
10 thin cream |
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