In keeping the summer theme, this tropical-inspired recipe and healthy twist on the traditional classic is a great recipe to enjoy at the weekend when you fancy a treat to finish off dinner.
Upside Down Pineapple Puddings
Add a splash of rum for a more decadent touch!
- 1 small tin pineapple rings or chunks in juice
- 6 tbsp date nectar or maple syrup
- 150g oat flour
- 50g ground almonds or almond flour
- 50g spelt flour
- 2 tbsp cornflour
- 50g coconut sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 4 tbsp date nectar or maple syrup
- 150ml almond milk
- 1 tsp apple cider or white wine vinegar
- 1 tsp vanilla extract
- For The Sauce
- 100ml pineapple juice
- 3 tbsp date nectar or maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp cornflour mixed with 2 tablespoons water to form a paste
Preheat the oven to 180 degrees and grease and line 4 x 200ml pudding tins.
Remove the pineapple chunks from the tin (keep the juice) and cut into small pieces. Arrange at the bottom of the tins in a single layer then spoon over 1 tbsp date nectar or maple syrup on each.
Place the flours, coconut sugar, bicarbonate of soda, baking powder and cinnamon into your Ninja Kitchen Auto IQ blender.
Add the date nectar/maple syrup, milk, vinegar, vanilla extract and 6 tablespoons of the pineapple juice. Whizz up for a good minute until smooth to form a batter.
Divide between the pudding tins to fill just to the top. Place each one on a tray then bake in the oven for 15-20 minutes until risen, golden and firm to the touch.
Meanwhile make the sauce: Simply place the pineapple juice, date nectar/maple syrup, cinnamon and vanilla in a small pan. Bring just to the boil then whisk in the cornflour mixture and stir continuously until thickened. Leave to cool a little.
Turn out the puddings while still warm then spoon over some of the sauce. Top with air-dried pineapple to decorate if you wish!