Wednesday, 12 July 2017


430 gram can crushed pineapple, drained
2 tablespoons dark rum
160 grams butter, soft
2 tablespoons caster sugar
3 eggs
1 1/2 cups self raising flour


50 grams butter
1/3 cup golden syrup
2 tablespoons brown sugar
2 tablespoons dark rum

preheat oven to 180 c, grease an 8 inch square baking dish.

make sauce first...

in a small saucepan on low heat, stir butter, syrup and sugar
until sugar dissolves. bring to boil then simmer for 3
minutes.  remove from heat and stir in rum.

place half  of the drained pineapple into a blender with half
the rum sauce and blitz till smooth.  put aside.

using an electric mixer, cream the butter and sugar until
light and fluffy. beat in eggs one at a time, beating well
after each addition.

beat in the pineapple paste.

stir in the flour then the rest of the pineapple and the rum.

pour into baking dish and cook for approx 40 minutes until
golden on top and a skewer comes out clean.

serve with whipped cream and a little of the left over sauce.

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