Instructions

Butter the tins. Heat the oven to 180°C/160°C fan/350°F/Gas 4.

Divide the syrup equally between the pudding tins. Place a pineapple ring in each tin. Set aside.

Make the sponge. Beat the butter and sugar in a stand mixer fitted with the paddle, on medium speed for 3–5 minutes, until pale and creamy.

Add the eggs, one at a time, beating well between each addition. With the mixer on low speed, mix in the flour until just combined.

Spoon the sponge batter equally into the tins and level with the back of the spoon. Bake for 20–25 minutes, until risen, golden and a skewer inserted into the puddings comes out clean. Leave to cool in the tins for 3–5 minutes, then turn out onto a wire rack, or directly onto serving plates.

Serve the cakes with warm English custard (Créme Anglaise) or vanilla ice cream.