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Steamed Pineapple Pudding with Rum-Spice Sauce

Name: Steamed Pineapple Pudding with Rum-Spice Sauce
Ingredients: 113 Gramme Pineapple — 113 g fresh pineapple flesh, diced, for the pudding.; 118 Millilitre Milk — Hot milk for pudding, about one US gill; source unit: millilitre; 1 Teaspoon Vanilla essence — Vanilla essence; source unit: teaspoon; 43 Gramme Butter — Butter for pudding base, about one and a half ounces; source unit: gramme; 2 Egg — Eggs, separated; 57 Gramme Sugar — Sugar for pudding, about two ounces; source unit: gramme; 57 Gramme Flour — Sifted flour, about two ounces; source unit: gramme; 6 Slice Pineapple — SIX thin fresh pineapple half-slices for garnish; the slice count does not specify fruit weight or six whole pineapples.; 57 Gramme Sugar — Sugar for separate sauce, about two ounces; source unit: gramme; 237 Millilitre Water — Cold water for sauce, about two US gills; source unit: millilitre; 0.25 Lemon — Rind from ONE QUARTER lemon for the sauce; remove by straining. The count is a fraction of fruit, not a volume of rind.; 1 Tablespoon Rum — Rum for sauce; source unit: tablespoon; Butter — Butter for greasing pudding mould and paper; Cinnamon stick — Cinnamon piece for sauce; Nutmeg — Nutmeg piece for sauce

A small steamed pineapple-and-egg pudding unmoulded with a light rum-spice syrup served separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0128. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a food-safe heatproof one-quart mould and a stable bain-marie with hot water at about one-quarter mould height. The source lists vanilla but omits its point of addition; adding it off heat with pineapple and sugar is an explicit editorial reconstruction. Use a clean probe in the thickest egg-rich centre and continue gentle steaming beyond the printed 35 minutes if needed to reach current Health Canada 74°C for egg dishes; appearance and printed time do not prove this endpoint. Use fresh pineapple for the pudding and its six thin garnish slices. Cool/hold safely if not served hot. Keep the rum sauce separate; do not claim alcohol is removed by adding it off heat. Limites : Fresh pineapple is selected. One-quart mould capacity is not measured finished yield. Slice size, spice-piece mass, vanilla timing, oven temperature and diner portions are not printed; adding vanilla off heat with pineapple and sugar is a documented reconstruction. Continue cooking to the stated74C centre endpoint; no physical trial is claimed.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

113 Gramme approximately 4 ouncesPineapple113 g fresh pineapple flesh, diced, for the pudding.
118 Millilitre MilkHot milk for pudding, about one US gill; source unit: millilitre
1 Teaspoon Vanilla essenceVanilla essence; source unit: teaspoon
43 Gramme approximately 1 and one half ouncesButterButter for pudding base, about one and a half ounces; source unit: gramme
2 EggEggs, separated
57 Gramme approximately 2 ouncesSugarSugar for pudding, about two ounces; source unit: gramme
57 Gramme approximately 2 ouncesFlourSifted flour, about two ounces; source unit: gramme
6 Slice PineappleSIX thin fresh pineapple half-slices for garnish; the slice count does not specify fruit weight or six whole pineapples.
57 Gramme approximately 2 ouncesSugarSugar for separate sauce, about two ounces; source unit: gramme
237 Millilitre approximately 1 US cupsWaterCold water for sauce, about two US gills; source unit: millilitre
0.25 LemonRind from ONE QUARTER lemon for the sauce; remove by straining. The count is a fraction of fruit, not a volume of rind.
1 Tablespoon RumRum for sauce; source unit: tablespoon
ButterButter for greasing pudding mould and paper
Cinnamon stickCinnamon piece for sauce
NutmegNutmeg piece for sauce

Method

Steps

Step 1
Dice about 113 g of fresh pineapple. Melt about 43 g butter in a small saucepan, gradually stir in about 57 g sifted flour and heat while stirring for the printed one minute. Gradually add about 118 mL hot milk; heat and stir for the printed three minutes until the base is smooth.
Step 2
Off heat, stir in the diced pineapple and about 57 g pudding sugar for the printed one minute; add one teaspoon vanilla here as an explicit editorial choice because the book omits its order. Add two egg yolks one at a time, stirring briskly for the printed half-minute after their addition. Beat the two whites to a froth and fold them gently into the mixture.
Step 3
Lightly butter a one-quart heatproof pudding mould and pour in the mixture. Cover with lightly buttered baking paper. Set in a stable pan with hot water about one-quarter up the mould; steam gently in the oven for the printed thirty-five minutes as a guide, continuing until the thickest egg-rich centre reaches 74°C on a clean probe. Unmould onto a clean hot dessert dish and arrange six thin fresh pineapple half-slices around it.
Step 4
For the separate sauce, gently boil about 57 g sugar in about 237 mL cold water with a small piece of cinnamon, a piece of one-quarter nutmeg and rind from one-quarter lemon for the printed ten minutes. Remove from heat, stir in one tablespoon rum, strain into a sauce bowl and serve beside the pudding.

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