A light and easy-to-prepare tropical-inspired dessert. These little puddings are best eaten straight out of the oven, so prepare the batter ahead and then bake during dinner.

Ingredients

• 160 ml  self-raising flour
• 125 ml  rice flour
• 80 ml  castor sugar
• 65 ml desiccated coconut
• 65 ml  melted butter
• 1 egg, lightly beaten
• 80 ml plain yoghurt
• 2 x 227 g cans Rhodes Quality Pineapple Crush in Light Syrup, drained, syrup reserved
• 125 ml extra castor sugar
• 65 ml extra butter

to serve: whipped cream

Method

1. Combine the self-raising flour, rice flour, 80 ml castor sugar and coconut.
2. Form a well in the centre and add the melted butter, egg, yoghurt and Rhodes Quality Pineapple Crush.
3. Stir until smooth and pour the mixture evenly into 6 ramekins that have been sprayed with non-stick spray.
4. Place on a baking sheet.
5. In a saucepan, heat the reserved pineapple syrup, extra castor sugar and butter until melted.
6. Spoon the warm syrup over the puddings and bake in a preheated oven at 180 C for 35 minutes or until baked through.
7. Turn out and serve with whipped cream.