⅓ cup plus 2 tablespoons (90ml) butter or margarine
1½ cups (375ml)castor sugar
1½ cups (375ml) milk
½ cup (125ml) ALL GOLD Smooth Apricot Jam, plus extra for serving
3 eggs
2 cups (500ml) GOLDEN CLOUD Cake Wheat Flour
½ cup (125ml) desiccated cocnut
1 teaspoon (5ml) baking powder
1 teaspoon (5ml) orange rind, grated
½ cup (125ml) tinned pineapple, drained and cut into small pieces
icing sugar, to serve
Heat oven to 180°C and use oven spray to grease six ovenproof dishes that can hold 180ml.
In a bowl, mix the butter, sugar milk, ALL GOLD Smooth Apricot Jam, eggs, GOLDEN CLOUD Cake Wheat Flour, coconut, baking powder and orange rind with an electric or handheld beater.
Add the pineapple pieces and fold into the beater. Divide the mixture evenly between the dishes.
Bake for 35 minutes until golden brown.
Melt ALL GOLD Smooth Apricot Jam and spoon over warm pudding.
Sift over a little icing before serving with cream or custard.
