- 175g butter, softened, plus extra butter, for greasing the tin
- 12 tsp runny honey
- 4 slices fresh, ripe pineapple, or 4 pineapple rings from a can
- 175g golden caster sugar
- 3 large free-range eggs
- 175g self-raising flour
- Fresh custard, to serve
- Preheat the oven to 180°c/fan160°c/gas 4. Grease a 12-hole muffin tin by holding a little chunk of butter in a small piece of baking paper (or a bit of the wrapping paper from the butter) and rubbing it all around the dips or holes where the muffins go. Make sure you rub an even layer of butter all over the tin, so that the cakes don’t stick.
- Drizzle 1 tsp honey into the bottom of each muffin hole. Cut the pineapple into small chunks. Put a couple of pieces of pineapple into the bottom of each hole.
- In a bowl, beat together the butter and sugar until pale and fluffy. Crack the eggs into a separate bowl and beat them well with a whisk, then gradually mix them into the butter and sugar, with some flour to stop the mixture from curdling. Fold the rest of the flour into the mixture, then dollop some mixture into each hole of the muffin tin. You will need one big spoonful for each pudding.
- Bake in the oven for 12-15 minutes, until the sponges are springy to the touch and if you poke a skewer into a sponge, it comes out clean.
- When ready to serve, heat the custard according to pack instructions. Put the puddings in bowls, and the hot custard in a jug for pouring over.