PINEAPPLE AND COCONUT PUDDING

This pudding has a shortcake base and a delicious soft centred macaroon-type topping.

Serves 8

INGREDIENTS

FOR THE BASE~~
225g/8oz plain flour
115g/4oz Soft brown sugar
170g/6oz butter

FOR THE MIXTURE
4 eggs
225g/8oz caster sugar
55g/2oz plain flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
225g/8oz pineapple pieces, tinned or fresh
115g/4oz desiccated coconut
55g/2oz chopped mixed nuts
1 tsp vanilla essence
115g/4oz glacé cherries

METHOD
Pre-heat the oven to 350ºF/180ºC/Gas 4.

To make the base, mix the flour and sugar and rub in the butter.

Press into the bottom of a 20 or 23cm/8 or 9in spring-form cake tin. Bake for 20 minutes. Turn down the oven to 300ºF/150ºC/Gas 2.

Beat the eggs in a large bowl and add the caster sugar; whisk until thick, pale and light. Placing the bowl over a saucepan of simmering water will quicken the process. (If using an electric mixer no heat is required.) When thick, remove from the heat and whisk until cool.

Lightly fold in the flour, baking powder, salt and cinnamon. Drain the pineapple pieces and add to the mixture with the coconut, nuts and vanilla and mix well. Lay the cherries on top of the base, cover with the mixture and bake for 1 hour 15 minutes. This pudding is good hot or cold, and can be re-heated in a moderate oven. Serve with custard or vanilla ice-cream.