Africa-Press – Seychelles. Mix the self-raising flour, bicarb, salt and coconut together. Set aside.
Beat the egg and sugar together.
Add the vanilla essence, tinned pineapple, as well as the syrup from the tin to the egg and sugar mixture.
Add the dry ingredients and mix to combine.
Pour the batter into a greased rectangle oven dish.
Bake for 15-20 minutes at 180°C until nicely golden brown and cooked through.
While the pudding bakes, make the sauce by bringing all the sauce ingredients, except for the vanilla essence, to the boil in a saucepan. Reduce the heat and simmer for 3-5 minutes.
Remove the sauce from the stove and add the vanilla essence.
Pour the hot sauce over the pudding as soon as it comes out of the oven.
Serve warm with custard or ice cream and garnish with toasted coconut flakes.
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