Steamed Pineapple Pudding with Coconut Ice Cream

When I visited Harborne Farmer’s Market last week, I picked up a jar of pineapple jam made by the mini jar company.  Having never tried pineapple jam before, I didn’t really know what to do with it, if I’m honest.  All I did know, was that it derserved something better than just being spread on hot, buttery toast (however good that sounds!)

For some inspiration, I turned to my Flavour Thesaurus by Niki Segnit. Pineapple had some interesting pairing suggestions – pineapple and anchovies anyone?!  But it did also describe how well matched pineapple and vanilla can be, and that got me thinking…


One of my all time favourite cookbooks is Roast Figs, Sugar Snow by Diana Henry.  If you don’t have it already, buy it, it is beautiful.  It includes a recipe for Steamed Apple and Marmalade Pudding, which is an absolute winner.  I had the idea of taking this recipe, and replacing the marmalade with the pineapple jam. Mixed with golden syrup, this would create the sticky, syrupy sauce of the pudding. Something similar to an upside down pineapple cake I thought.

Usually a generous helping of cold double cream, poured over the hot steaming sponge is all it needs to transport you to pudding heaven.  However this time, I decided to serve it with homemade coconut ice cream.  It would still deliver the hot/cold contrast, and coconut is such a classic combo with pineapple, that it had to work!

The ice cream recipe I chose, Easy Coconut Ice Cream is from the book Ice Creams, Sorbets and Gelati: The Definitive Guide by Caroline & Robin Weir.  My weapon of choice: my Cusinart ICE30 .


This machine makes ice cream like a dream. You place the bowl from the machine in the freezer the day before you want to use it. Then, when you’re ready, pop it back in the machine, pour in your mixture, and half an hour later, you have the most delicious homemade ice cream. I love it.


The pudding recipe includes two whole bramley apples, that are chopped and mixed through the cake mixture before steaming. I found this gave the pudding a lightness that counteracted any chance of stodginess, and also kept the sponge moist.


The pudding steamed away for an hour and half, before being unwrapped and served piping hot with the smooth, cold coconut ice cream. A piña colada in a bowl. Yum.





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