Gluten free Pineapple Upside-down puddings
Makes 8 to 10
Ingredients
- ½ orange, unpeeled and chopped
- 2 eggs
- 100g melted butter
- ¾ cup of brown sugar
- ½ cup of golden syrup
- 1 cup of warm milk
- 3 teaspoons of mixed spice
- 2 ¼ cups of self-raising gluten free flour
- 1 teaspoon of baking soda
- 8 to 10 slices of pineapple
- INGREDIENTS for caramel sauce
- 100g butter
- ¾ cup of brown sugar
- ¾ cup of golden syrup
- 2 teaspoons of vanilla essence
Method
- Preheat oven to 180 Celsius. Grease a Texan muffin tray.
- To make the caramel sauce, bring together all ingredients to a boil in a small pot. Remove from heat. Spoon 1 tablespoon of the mixture into each Texan muffin pan, keep the rest for serving.
- Place orange, eggs, butter, milk, sugar, golden syrup and mixed spice into a food processor and whizz until smooth. Add flour and baking soda and pulse until just combined. Do not over mix.
- Trim the pineapple to fit snugly in the muffin hole. Divide the pudding batter over the top.
- Bake until the puddings are risen and a skewer comes out clean. (about 30 minutes) Stand for 5 minutes then run a knife around the edges and cut off any peaks so they stand straight when turned out.
- Serve hot or warm with extra caramel sauce and whipped cream.
- VARIATIONS
- Try peaches instead of pineapple.
