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Pineappleless Pineapple Pudding Cake
Posted By Patrice On August 5, 2010 @ 6:43 am In All Recipes,Desserts,Puddings & Custards | No Comments
For “Pineapple”:
Add all ingredients to saucepan and bring to boil. Turn down heat and simmer for 25 minutes. Let cool.
For Pudding:
Preheat oven to 325 degrees.
Spray 8 (3/4cup) ramekins or oven proof bowls with spray oil. Place them in (2) 13×9 pans.
Cream butter and sugar in a bowl. Add egg yolks, one at a time, mixing well.
Add flour, one tablespoon at a time until mixed.
Add milk, mixing until smooth.
In a separate bowl, beat egg whites with salt until stiff.
Fold egg whites into butter mixture.
Fold in “pineapple” and coconut.
Pour hot water into the 13×9 pans so that it comes halfway up the sides of the ramekins.
Pour the pudding batter in the ramekins, dividing it evenly.
Bake for 25-30 minutes.
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