How to Make Pineapple Pudding Cakes
- Preheat oven to 325. Places full tea kettle over medium-low heat. Spray 4 (1 cup) oven- proof ramekins with nonstick cooking spray.
- Drain can of pineapple well. Set aside.
- Seep rate eggs, putting the whites in a slightly larger bowl. Using a hand mixer whip the egg whites until they hold stiff peaks, set aside. To the yolks.add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice. Sift in the flour and salt and mix well. Mix in milk.
- Fold the whites into the yolk mixture. Divide the batter amoung the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes for 20-22 minutes until set. Let cool to room temperature before inverting onto plates. To serve, garnish with pineapple chunks.