• 220g of pineapple in pineapple juice (tinned)
• 90ml rum
• 50g butter
• 50g caster sugar
• 1 egg
• 50g raising flour
• 2 ½ tablespoons of treacle
• 100ml cream

1. Drain the the pineapple tin, but don't waste any of the juice, you'lll need that for later.
2. Add the pineapple to a bowl with 75ml of rum and allow it to marinade.
3. Drain this and add the pineapple juice.
4. Put the oven on to warm on a 180°C heat / Fan 180°C / Gas Mark 4.
5. Use a baking tin of Yorkshire puddings and cover with grease proof paper.
6. Whisk up the butter and sugar and then gradually add the egg, flour, and 1 ½ tablespoons of rum.
7. Spread the treacle over the tin and add the cake batter.
8. Bake for 15 minutes and then allow to sit for 10 minutes
9. Mix the rest of the treacle with the pineapple juice, and brush over the pudding to add some shine.
10. Whisk up the remaining rum and cream, and serve.

Recipe by Gareth Richards, originally featured on Prynhawn Da.