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Total Time:
2 hrs 15 mins
- 125 g
(4oz) butter, softened, plus extra to grease
- 4 Tbsp.
golden syrup, plus optional extra to drizzle
- 6
pineapple rings (from a tin)
- 6
glacé cherries
- 125 g
(4oz) caster sugar
- 2
large eggs, lightly beaten
- 125 g
(4oz) self-raising flour
Finely grated zest of 1 lemon
Seeds scraped from 1 vanilla pod
- 5 Tbsp.
milk
- Step 1
Grease a 1.1 litre (2 pint) pudding basin and line the base with a disc of baking parchment. Measure the golden syrup into the bottom of the basin.
- Step 2
Dry the pineapple rings as thoroughly as possible on kitchen paper. Arrange the rings so one covers the bottom of the dish and five line all round the sides. Press a glace cherry into the centre of each ring.
- Step 3
Put a large square of foil on top of a square of baking parchment of the same size. Fold a 4cm (11/2in) pleat across the centre and set aside.
- Step 4
In a large bowl, beat together the butter and sugar using a handheld electric whisk until pale and fluffy, about 5min. Gradually whisk in the eggs - if the mixture looks as if it might curdle, beat in 1tbsp of the flour. Add the lemon zest, vanilla seeds and milk and sift over the flour. Using a large metal spoon, fold the mixture together until just combined. Carefully spoon mixture into the basin, making sure not to move the arranged fruit. Level the surface.
- Step 5
Put the pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover tightly. Using a long piece of string, tie around the foil securely under the lip of the basin.
- Step 6
To cook, put a heat-proof saucer in the base of a large, deep pan. Lower in the prepared pudding and pour in enough water to come half-way up sides of basin, trying not to get any on top of pudding. Cover pan with a tight-fitting lid, bring to boil and simmer for 1hr 45min, topping up the water as necessary (make sure that the water bubbles constantly).
- Step 7
Carefully lift out the cooked pudding and leave to cool for 5min. Unwrap and slide a palette knife around the basin to carefully loosen the sides. Put a serving plate over the pudding, carefully invert, remove basin and peel off paper. Drizzle over extra golden syrup if you like, and serve with cream or our Creamy Custard.
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To cook in the microwave
Follow the recipe, but don't put the golden syrup in the basin (as it may burn). Cover with pleated baking parchment only and secure with string. Cook the pudding on full power (based on an 850W microwave) for 6min. Insert a skewer into the centre of the pudding (making a small hole through the paper) and remove it - if the pudding is cooked the skewer should be clean with no wet mixture on it. If the pudding is not completely cooked, cook for further 1min blasts, checking after each as before, until ready. Unmould the pudding following the instructions above and drizzle with the golden syrup.
Per serving:
- Calories: 385
- Protein: 3g
- Total fat: 18g
- Saturates: 11g
- Carbs: 53g
- Total sugars: 34g
- Fibre: 1g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
