Tipsy Pineapple And Rum Puddings

• 5 oz dried pineapple
• 2 tbsp dark rum
• 10 tbsp (1 1/4 sticks) butter, at room temperature
• 2 tbsp granulated sugar
• 3 None eggs
• 3/4 cup self-rising flour, sifted
• 1/2 cup ground almonds
• None None Heavy cream, to serve
• None None FOR THE RUM SAUCE
• 3 tbsp butter
• 1/4 cup light corn syrup
• 3 tbsp brown sugar
• 2 tbsp dark rum

1. Preheat the oven to 350u0b0F. Lightly grease eight 1-cup dariole molds or ramekins. Cut a piece pineapple into very thin slices and use to decorate bottom of each mold in a flower pattern. Place molds on a baking pan.
2. Finely chop 1 1/2 oz pineapple and place in a bowl with rum. Soak pineapple until needed.
3. Meanwhile, for the rum sauce, stir butter, syrup and brown sugar in a small saucepan on low heat until sugar dissolves. Bring to a boil on high heat. Reduce heat to low and simmer for 3 mins, until slightly thickened. Remove from heat and stir in rum.
4. Place remaining pineapple in a blender with 1/2 of the rum sauce and pulse until a paste forms. Beat butter and sugar in a large bowl with an electric mixer until fluffy. Beat in eggs, one at a time. Beat in pineapple paste. Stir in flour and ground almonds. Fold in soaked chopped pineapple. Spoon batter into prepared molds.
5. Bake for 20-25 mins, until toothpick inserted into center comes out clean. Turn puddings out immediately. Drizzle with remaining rum sauce. Serve with cream.

pineapple, dark rum, butter, sugar, eggs, flour, ground almonds, heavy cream, rum sauce, butter, light corn syrup, brown sugar, dark rum

Taken from recipes-plus.com/api/v2.0/recipes/28339 (may not work)