Sticky Pineapple & Spiced Rum Pudding

Serves 4

5 half moon slices of pineapple
2 tbsp. vanilla cinnamon sugar (made with My Secret Kitchen Secret Vanilla Pudding Spices)
100g soft dark brown sugar
2 tbsp. dark rum
2 tbsp. My Secret Kitchen Maple Caramel Sauce
2 tbsp. vegetable oil
1/2 pkt My Secret Kitchen Original Beer Bread Mix (approx. 100g)


Line a 1lb loaf tin with greaseproof paper and preheat oven 180C
Place the slices of pineapple in the bottom of the tin and sprinkle with 1 tablespoon of the vanilla cinnamon sugar.
Whisk together the dark brown sugar, the remaining vanilla cinnamon sugar, the rum, Maple Caramel Sauce and oil.
Quickly fold the Beer Bread Mix into the wet ingredients until thoroughly combined and spoon over the top of the pineapple and smooth over. Place on the centre shelf and bake for 40 - 50 mins. Leave to cool before turning out onto a plate and drizzle with more Maple Caramel Sauce.