Want a Pudding so tasty you drool...PINEAPPLE PUDDING is THE pudding that can do that

Deciding to make this in wide oval bowls instead of ramekins may not have been my best decision in terms of photographing the final result but despite of how this pudding looks, I can say without any  hesitation that this is one of the most delicious desserts I have ever tasted....the light fluffy pudding is interspersed with mouthwatering bursts of the crushed pineapple and the sauce poured over it soaks in and results in a splendid taste sensation.One of my daughters and I joked that if we had to choose our last ever meal this would be included as it is that delicious.

                                                                          PINEAPPLE PUDDING


1 x 440g can Crushed Pineapple
100g Butter
2 teasp. Vanilla Essence
1/2 cup Brown Sugar, firmly packed
2 Eggs
3/4 cup stale Breadcrumbs
1 cup S.R Flour
1/2 teasp. Ground Ginger


CARAMEL COCONUT SAUCE:


1 Cup Coconut Cream
3/4 cup Brown Sugar
50g Butter, chopped


1. Lightly grease 4 ovenproof dishes (1 cup capacity).


2. Drain pineapple well. Beat butter, vanilla essence and sugar in small
    bowl with an electric mixer until light and fluffy. Add eggs, one at a time,
    beating until combined. Stir in breadcrumbs and pineapple, then sifted dry
    ingredients; mix well.


3. Divide mixture between prepared dishes.


4. Cook in a moderate oven, 180 degrees celsius, for about 30 minutes, or
    until cooked when tested.


5. CARAMEL COCONUT SAUCE Combine all ingredients in a small pan; stir 
    over low heat until sugar is dissolved. Simmer, uncovered, for about 2
    minutes, or until slightly thickened.


6. Turn puddings out onto plates. Serve with sauce.