Recipe: Attica's Sticky Pineapple Pudding
We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.
We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Recipe: Attica's Sticky Pineapple Pudding
This recipe comes from a period when the visual identity of foods was of peak importance- Covid times. Flavour ALWAYS matters (if you want repeat customers), but without waiters at the table bringing dishes to life, the way a dish looks could be the difference between going broke and staying in business.
Ben Shewry
Published 31.03.26
Attica's Sticky Pineapple Pudding
Visually, you expect this to be good, and it is. But not everything in the food world tastes as good as it looks. To counter this, I always work backwards. Meaning, I always begin at flavour, and once that’s locked in, I work towards beauty.
The rationale is simple: amateur cooks might not be able to achieve the visual result on the first attempt, but regardless, it will still taste amazing.
It was a pleasure seeing the delight of our customers as they ate this pudding, I hope making it brings as much pleasure for you.
Caramel sauce pouring over the sticky pineapple pudding
Ingredients
Serves 8
150g pitted dates
6g baking soda
220g boiling water
60g salted butter, diced and softened
150g soft brown sugar
2 eggs
160g plain flour, sifted
10g baking powder
Pinch of salt
2g mixed spice
1g black pepper
5g lemon myrtle, ground (available from Indigiearth )
75g brown sugar
Sliced fresh pineapple rounds (about ¼ of a pineapple)
Method
1. Pre heat oven at 180.C
2. Pour boiling water over the dates and baking soda. Soak for 5 minutes. Very briefly pulse in a food processor.
3. Melt butter then add to a mixing bowl with sugar. Whisk in eggs until well combined.
4. Add sifted flour, baking powder, salt, mixed spice and pepper, and mix well.
5. In a separate bowl combine lemon myrtle and brown sugar.
6. Grease the bottom of the cake tin. Sprinkle the myrtle sugar mix in the bottom of the tin, then lay pineapple rounds on top of the sugar mix in a decorative pattern.
7. Pour the cake mixture into the tin, on top of the pineapple pieces.
8. Bake for 30 minutes, or until a skewer comes out clean.
9. Allow cake to cool in tin for 15 minutes before turning out to a serving dish (this is best served warm). While cooling, make the below caramel sauce to serve alongside cake.
Caramel Sauce
150g brown sugar
90g pouring cream
100g butter
Pinch sea salt
1. Add all ingredients to a small saucepan, and gently heat, stirring well until sugar dissolves and sauce is hot.
Serve cake with caramel sauce and pouring cream.
