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Baked Pineapple Pudding




Source of Recipe


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List of Ingredients




1 Cup All-purpose Flour
½ Cup Sugar
1/4 Cup Butter, softened
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Powder
1 Egg
1 Can Crushed Pineapple in Unsweetened Pineapple Juice (8 oz.)
Whipping Cream, whipped or unwhipped
Additional Crushed Pineapple and Mint Sprigs for garnish


Recipe



In a bowl, mix flour, sugar, butter and salt with a fork until mixture resembles coarse crumbs. Remove ½ cup, mix in the cinnamon, and reserve for topping.

Stir baking powder into remaining crumb mixture. Whisk egg with pineapple and its juice. Mix into crumb mixture with baking powder.

Turn into a lightly buttered 1- to 1-1/2 quart round casserole or souffle dish. Top with the crumb mixture.

Bake at 350 degrees for 40 to 45 minutes or until center is set but not dry. Garnish with crushed pineapple and mint sprig. Serve warm, spooned into dessert dishes. Pass the cream at the table.

Tip: You may bake this dessert ahead of time, but warm it at 300 degrees for 10 minutes before serving or use a microwave oven on HIGH power for 1-1/2 to 2 minutes.

This hearty, old-fashioned baked pudding with a down-home personality has a topping of cinnamon crumbs and is best served warm with unwhipped or softly whipped cream.

YIELD: 4 to 6 servings