These comforting upside down puddings are best eaten warm, though they are still delicious at room temperature. Whereas that warmth may be seem most appropriate during the cooler months in autumn and winter, I enjoy these at any time of the year. The combination of caramel and pineapple with the light pudding is delicious, but the fruit you choose to serve with these can be a seasonal decision. Strawberries diced and lightly sugared are very good with it. Blueberries, crushed just before eating and also lightly sugared are also excellent. In spring, compote of rhubarb works very well and a little later, the hard bitter green gooseberries poached with elderflower and combined then with caramel sauce are just lovely. I have served these in December, placing a teaspoon of mincemeat into each mould before adding the mixture and ended up with lovely light mini Christmassy puddings. In that case, I served the puddings with Vanilla custard.
This pudding can be cooked in a large dish or in ramekins or cups for individual servings. If you are taking the option of individual servings and planning to serve them turned out on serving plates, bear in mind that the top will be soft and runny and that is the way it should be.
- Buttermilk with its slightly sour taste adds depth to the flavour of these puddings
- Choose a pineapple that has lovely fresh leaves and a decent sweet aroma of the fruit
- 20 g butter melted for brushing the ramekins
- 8 x 200ml ramekins or cups
- 140g caster sugar
- 120g plain white flour
- 125ml freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 350ml buttermilk
- 20g butter melted
- 3 eggs
- 50g caster sugar for adding to the egg whites
- To serve
- 1 pineapple
- 225ml caramel sauce
- Preheat the oven to 180c / 350f / gas 4
- Place a low sided dish, such as a 4cm deep roasting pan, large enough to accommodate the ramekins, in the oven and 1/3 fill with hot water. This is called a water bath or a bain-marie. It creates a gently steamy atmosphere and will protect the puddings form the direct heat of the oven while they are cooking.
- Brush the ramekins lightly but thoroughly with the melted butter. If you are baking the pudding in a single large serving dish, there is no need to butter it as you will not be turning it out.
- Sieve the flour into a large bowl and add the 140g caster sugar, lemon juice and zest and buttermilk and whisk for a couple of minutes until smooth.
- Separate the eggs, placing the whites in a spotlessly clean bowl for whisking later, and the yolks in another bowl with the melted butter.
- Mix the yolks and the butter and stir into the buttermilk mixture.
- Whisk the egg whites until they are lightly frothy and then add the remaining 50g caster sugar. Continue whisking until the mixture forms soft but definite peaks. Stir ¼ of the egg white into the buttermilk mixture and then lightly fold in the remaining until thoroughly mixed together.
- Divide the mixture between the buttered ramekins or a large dish, and place in the bain-marie.
- Cook for 25 minutes until the puddings are lightly browned and feeling gently set. The larger single dish may take 5 minutes longer.
- Carefully remove the bain-marie from the oven. The puddings will stay warm sitting in the warm water for about an hour.
- Peel the pineapple and cut in half lengthways. Cut each of the halves, again lengthways into three stick or baton like pieces. Cut these batons crossways into neat ½ cm slices.
- To serve the individual puddings, carefully invert on to warm plates. The tops will be a little soft and runny and that is what you want. Serve the large pudding straight from the dish at the table.
- Serve with the sliced pineapple, a drizzle of the caramel sauce and some chilled softly whipped cream.