Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
Ingredients
- For the pineapple sponge
175g/6oz butter, softened, plus extra for greasing
- For the flambéed pineapple
Preparation method
- For the pineapple sponge, grease four small ramekins with butter.
- Drizzle the golden syrup into the bottom of the ramekins.
- Blend the butter, sugar, flour and eggs in a food processor until smooth. Add the pineapple and blend again until smooth.
- Divide the mixture among the ramekins. Cover with cling film (make sure the cling film doesn’t touch the pudding mixture) and microwave on high for 2½ minutes, or until the puddings are risen and cooked through. Remove from the microwave and set aside to cool for one minute.
- Meanwhile for the flambéed pineapple, soak the raisins in the rum in a small bowl.
- Heat the butter in a frying pan until foaming and fry the pineapple rings for 1-2 minutes on each side, or until golden-brown on each side.
- Add the rum and raisin mixture and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
- Add the sugar and continue to cook until the sugar melts and becomes caramel.
- To serve, place each pineapple ring to one side of each serving plate and top with a scoop of vanilla ice cream. Turn the sponges out alongside. Spoon over the rum and raisin sauce.
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 16
Ingredients
350g/12oz butter, softened, plus extra for greasing 6 free-range eggs, lightly beaten
- To serve
Preparation method
- Generously butter the inside of two 1.2 litre/2 pint pudding basins.
- Spoon 100g/3½oz of the golden syrup into the base of the pudding basins and set aside.
- Beat the remaining 100g/3½oz golden syrup, butter, sugar and lemon zest together in a large bowl until light and fluffy.
- Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a just dropping consistency. (Add a splash of milk if the mixture is very thick.)
- Spoon the mixture into the pudding basins until three-quarters full, then smooth the surface with the back of a spoon.
- Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. (Cook one pudding at a time.)
- The pudding is done when a skewer inserted into the centre comes out clean. Leave to stand for five minutes. Run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.
- To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard.
Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 6
Ingredients
150g/5½oz raisins, soaked in 100ml/3½fl oz white rum
Preparation method
- Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin.
- Blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Transfer to a clean bowl, stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes.
- Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy.
- Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes.
- Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven, let cool then chill in the fridge until ready to serve.
Prep 10 mins 
Cook 1 hr 30 mins 
