Pineapple Pudding

Raw pineapple is an excellent source of manganese, pineapple juice will prevent gelatine from setting as it contains bromelain, an enzyme that breaks down protein. Normaly Pineapple is eaten raw in salsas or savoury salads. But try this tasty pineapple pudding and enjoy.


Tasty Pineapple Pudding

For sponge:

  1. Egg -1
  2. Plain flour – ½ cup
  3. Ground sugar powder – ½ cup
  4. Oil – ½ cup
  5. Baking powder – ½ tsp
  6. Vanilla essence – ½ tsp

Method for Sponge:

  • In a bowl add 1 egg, oil, ground sugar, vanilla essence and baking powder; beat well.
  • Now add flour and fold it properly.
  • Now grease the oven tray and pour the mixture and put it into a pre-heated oven for 20 minutes on 200 degree centigrade or cook in microwave for 4 minutes.

For Topping:

  1. Condense milk – 1 tin
  2. Pineapple – 1
  3. Eggs – 4
  4. Milk – 2 cups
  5. Vanilla essence – ½ tsp

Method for Topping:

  • In a bowl, add 2 cups of milk, condensed milk, vanilla essence and 4 eggs, and blend well.
  • When sponge is done, take it out from the oven or microwave, place pineapple pieces.
  • Then pour the prepared mixture and bake it again for half an hour.
  • Garnish with strawberry slices and serve.


  1. This is as good as it gets for a pineapple lover like me! This is smooth and creamy and with a cake like top. I made the recipe with no alterations. It was wonderful! We put it alongside a french vanilla ice-cream.:)


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