STICKY PINEAPPLE PUDDING

STICKY PINEAPPLE PUDDING
PUDDING:
1 x 440g crushed pineapple,
2 egg whites,
3 tbls (45g) marg/butter,
1/2 tsp vanilla essence,
1/4 cup milk,
1/2 tsp bicarb soda,
1 1/4 cup self-raising flour.
SAUCE:
1/2 cup sugar & juice from canned pineapple.
METHOD: Preheat oven to 180C.
PUDDING:
Drain pineapple leaving juice to one side to be used later. In a large mixing bowl beat egg whites for 1min using an electric mixer. Combine melted marg/butter and essence with milk then add to bowl. Add bicarb soda to drained pineapple and stir together. Add to bowl and combine ingredients well. Sift flour into the mix in one go. Gently fold in flour. DO NOT BEAT as this will make the pudding tough. Pour mixture into a small lasagne dish that has been greased.
SAUCE:
Sprinkle sugar evenly over top of mixture, then gently pour juice over top. Bake for 30-35 mins or until cooked in centre. Leave to sit for 10mins, then serve. From: Symply Too Good To Be True #6 by Annette Sym
Resep geplaas deur: Louis Bronwen Bekker 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/sticky-pineapple-pudding.html