Pineapple Upside-Down Oat Puddings

Serves 6-8

Time 1 hour 15 minutes

Ingredients

For the Pineapple Base

1 tbsp extra virgin olive oil

2 tbsp maple syrup or honey

1 cup fresh pineapple, cut into small chunks

Pinch sea salt

For the Oat Puddings

1 cup rolled oats

1 cup milk

½ cup Greek yoghurt

1 large egg

1-2 tbsp maple syrup or honey, to taste

1 tsp vanilla extract

½ tsp cinnamon

¼ tsp ground ginger

1 tsp baking powder

Pinch salt

For the Vanilla Custard

2 cups milk

2 large egg yolks

1-1½ tbsp maple syrup or honey

1 tbsp cornflour

1 tsp vanilla extract

Pinch sea salt

Method

Preheat the oven to 180°C (fan-forced). Lightly grease 4 small ramekins with extra virgin olive oil.

In a bowl, whisk together the milk, yoghurt, egg, maple syrup/honey, vanilla, cinnamon, ginger, baking powder, and salt. Stir in the oats and let sit for 5-10 minutes so they absorb some liquid.

Heat extra virgin olive oil and maple syrup/honey in a small skillet over medium heat. Add pineapple and a pinch of salt, cooking 3-4 minutes until golden and lightly caramelised.

Divide the pineapple and syrup among the ramekins - this will form the “upside-down” base.

Spoon the oat mixture evenly over the pineapple. Bake for 25-30 minutes or until set and golden on top. Cool for a few minutes, then run a knife around the edge and invert onto plates so the pineapple sits on top.

Meanwhile, make the custard. Warm the milk in a small saucepan over medium heat until steaming (not boiling). In a bowl, whisk the egg yolks, honey/maple syrup, cornflour, vanilla, and salt until smooth. Slowly pour a little of the hot milk into the egg mixture, whisking constantly, then return everything to the pan. Stir continuously over low–medium heat for 4-6 minutes until thickened and smooth. Don’t allow it to boil.

Serve the puddings warm with custard poured into one side of the bowl.