GROWN-UP puddings

Mexican tequila tarta

Bring some tropical sunshine into your life with this moist, fruity sponge generously doused in tequila syrup.

Serves 12 ’ Ready im 50 minutes, plus cooling

1 pineapple, peeled, cored, and cut into segments
200g butter, plus 25g extra
200g light soft browm sugar
4 eggs
175g plaim nour
200g self-raisimg nour
¼tsp bakimg powder
2tsp mixed spice
1tsp freshly grated ginger
zest of 1 lime

for the syrup:

50g salted butter
50g light muscovado sugar
zest and juice of 1 lime
2tbsp tequila

you will need:

a 2l bumdt tim or 23cm roumd tim with a ramekim im the middle, greased

Heat oven to 180°C, 160°C fan. For sponge, put quarter of pineapple in a food processor and whizz until smooth. In a mixer, cream together 200g butter and sugar until very light and airy. Slowly add eggs; whisk well after each addition. Fold in puréed pineapple, flours, baking powder, spice, ginger,