Pecan & Pineapple Upside-Down Puddings
February 15, 2022
This delicious recipe pairs the sweet and tart flavours of pineapple with the caramel and nutty flavour of pecan oil and flour! A truly drool-worthy dessert that can be made as one large cake/pudding or into individual muffin sized puddings.
This cake is:
- Gluten Free
- Rich in healthy Omega 3 & Omega 9 fats
- Rich in antioxidants, fibre, thiamin and manganese
You'll need:
Sauce
- 1/3 cup Pecan Oil
- 1/2cup brown sugar
- 3/4 cup chopped pineapple
Cake
- ¾ cup all-purpose or gluten free flour
- 2/3 cup pecan flour
- 1 cup raw sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup milk (dairy or unsweetened dairy free)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
Method:
- Gently melt brown sugar and pecan oil in a small pan over medium heat until sugar has melted and mixture just starts to boil. Reduce heat and simmer for 1 minute and sugar has dissolved.
- Spoon oil mixture evenly in the bottom of 8-12 muffin cups or in your baking dish
- Place chopped pineapple in an even layer on top of the oil mixture
- Sieve dry ingredients into mixing bowl and mix well
- Add wet ingredients into mixing bowl and beat to combine
- Spoon mixture evenly into muffin cups or your baking dish.
- Allow mixture to rest for 5-10 minutes while you heat up your oven to 180°C
- Once mixture has rested, place trays into pre-heated oven
- Bake muffins for approx. 15-20 minutes until a skewer inserted into the centre comes out clean. If baking in a baking dish, cook for 45-55 minutes.
- Cake is cooked when an inserted skewer comes out clean
- Once cooked, immediately turn the muffins or baking dish onto a baking sheet, chopping board or serving plate.
- Allow to cool for 5-10 minutes before serving
Perfect with a ball of local Gundowring icecream
Leave a comment
Comments will be approved before showing up.