Turn the clock back with these nostalgic mini syrup sponge puddings with a boozy hit of rum
Ingreadient
- 100g butter, plus extra for the ramekins
- 100g soft light brown sugar
- a pinch ground allspice
- 2 tbsp dark rum
- 435g tin pineapple rings, drained
- 6 maraschino cherries
- to serve coconut or vanilla ice cream
- 4 eggs
- 125g caster sugar
- 150g butter, melted and cooled a little
- 1 lemon, zested
- 100g self-raising flour
- 1 tbsp dark rum
- 2 balls stem ginger in syrup, diced
Direction
- Heat the oven to 180C/fan 160C/gas 4. Put the butter, brown sugar, allspice and rum in a small pan and heat until the sugar has melted. Divide between 6 buttered 200ml ramekins or small soufflé dishes, followed by a ring of pineapple, then a maraschino cherry in the middle of each ring.
- To make the puddings, whisk the eggs and sugar with electric beaters for 10 minutes or until very thick, pale and fluffy. Beat in the butter and lemon zest. Sift over the flour and fold it in carefully, then fold in the rum and ginger. Divide evenly between the ramekins.
- Bake for 25-30 minutes or until the puds are firm to the touch and the syrup is beginning to bubble up around the edges. Turn out onto plates and serve straight away with coconut or vanilla ice cream, if you like.
