Pineapple & Tequila Pudding

✱ 1 prepared pineapple, cut into segments

✱ 225g (8oz) butter, softened

✱ 200g (7oz) light muscovado sugar

✱ 4 eggs

✱ 175g (6oz) plain flour ✱ 200g (7oz) self-raising flour

✱ 1tsp baking powder

✱ 2tsp ground mixed spice ✱ 1tsp freshly grated ginger ✱ Finely grated zest of 1 lime FOR THE SYRUP:

✱ 60g (2oz) butter ✱ 60g (2oz) light muscovado sugar ✱ Finely grated zest and juice of 1 lime

✱ 2tbsp tequila

Heat the oven to 180°C or 1

Gas Mark 4. Grease a 2ltr (3½pt) Bundt tin. Blend ¼ of pineapple in a food processor until smooth. Set aside.

Cream together 200g 2

(7oz) butter and the sugar until soft. Gradually whisk in the eggs. Fold in the processed pineapple, both flours, baking powder, mixed spice, ginger and lime zest.

Pour into the Bundt tin 3

and bake for 35 mins, until a skewer inserted comes out clean. Cool in the tin.

Fry remaining pineapple 4

in the remaining butter until golden and caramelised.

To make the syrup, melt 5

the butter and sugar in a pan. Boil for 2 mins, then stir in the lime juice and tequila.

Turn cake out of the tin. 6

Prick the surface with a skewer and spoon over some of the syrup. Arrange pineapple pieces on the top with the lime zest, then pour over the remaining syrup.