A traditional family favourite pudding, combining the tangy pineapple with the sweetness of the butterscotch sauce
2 teaspoons gluten-free baking powder
pinch of xanthan gum
100g dairy-free margarine
100g caster sugar
1 tablespoon fresh pineapple juice
40g dairy-free margarine
50g soft brown sugar
Also, sliced pineapple rings and glacé cherries
Preheat your oven to 180'C / 350'F / Gas 4.
Lightly grease a 20 cm pudding dish.
For the butterscotch sauce melt the dairy-free margarine, stir in the brown sugar until dissolved, then pour into the bottom of your pudding dish.
Arrange slices of pineapple evenly over the butterscotch sauce and place a whole glacé cherry in the middle of each pineapple ring.
Next, sift together the gluten-free flour, gluten-free baking powder and xanthan gum into a small bowl.
Then cream together the dairy-free margarine and sugar until light and fluffy.
Beat in the eggs one at a time, adding a little gluten-free flour with each egg.
Gently fold in the remaining flour.
Carefully place the mixture over the pineapple and spread out evenly.
Bake for 35-40 minutes or until firm to the touch.
Leave to stand for 10 minutes then turn out on to a serving plate.
This pudding is delicious on its own, served with dairy-free ice-cream, custard or vanilla sauce!