This soft pineapple dessert combines separated eggs, milk and a little self-rising flour, with whipped whites folded in before baking. Serve it with a spoon after a brief rest. The ingredient amounts follow Pointed Kitchen’s pineapple dessert formula.
Recipe Details
- Yield: 6 portions
- Oven: 180°C (356°F) conventional, or 160°C (320°F) fan
- Bake: about 40 minutes, until set
- Use an ovenproof dish with enough room for the mixture to rise slightly
Ingredients
- 30 g light butter, softened, plus a little for the dish if needed
- 3 teaspoons finely grated lemon zest
- 55 g caster sugar
- 3 eggs, separated
- 4 tablespoons self-rising flour, sifted
- 250 ml skimmed milk
- 450 g fresh pineapple, finely chopped or crushed
- 1 teaspoon powdered sugar, for dusting
How to Make Pineapple and Lemon Pudding
Prepare the oven and dish
Heat the oven to 180°C (356°F), or 160°C (320°F) with fan. Lightly grease a suitable ovenproof dish and leave space above the mixture for slight expansion.
Mix the yolk base
Beat the softened butter, caster sugar, lemon zest and egg yolks until creamy. Fold in the milk and sifted self-rising flour, then the pineapple.
Whip and fold the whites
In a clean, grease-free bowl, beat the egg whites to soft peaks. Fold into the pineapple mixture gently to retain air.
Bake until set
Pour into the dish and bake for about 40 minutes, until set and golden. The egg-containing center should reach at least 160°F (71°C); adjust to the dish depth rather than using surface color alone.
Rest and serve
Let stand for a few minutes, dust lightly with the powdered sugar and spoon into serving bowls.
Tips and Common Mistakes
- Use clean whisk attachments for the whites so butter or yolk does not interfere with whipping.
- Fold rather than beat after adding the whites.
- Self-rising flour includes a raising agent; use the listed type.
- Grate the colored lemon peel and avoid bitter white pith.
- Expect a soft spoon dessert rather than assuming it will cut into firm cake bars.
Storage and Make-Ahead Tips
Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat gently to 165°F (74°C) if serving leftovers warm. The soft dessert may settle after cooling.
Frequently Asked Questions
Why is this served with a spoon?
It has a high milk and fruit proportion with little flour, giving a soft baked pudding texture.
How many eggs are needed?
Use 3 eggs. The yolks go into the base and the whites are beaten separately before folding.
Why did the whites not whip?
Fat or yolk in the bowl or whisk can interfere. Use a clean bowl and separate the eggs carefully.