I have been working for most of the weekend (horrible law work rather than cooking sadly) but I have managed to sneak time to try out a few new pudding ideas. A peach melba clotted cream cheesecake, which I will post later this week - an idea I had during Masterchef that never made it to the plate and this pineapple and cinnamon tatin - a little splash of tropical sunshine to counterbalance today's snow!

Pineapple and cinnamon tatin
Serves 6, preparation time 10 minutes, cooking time 25 minutes
1 fresh pineapple, peeled, cored and cut into rings (you can substitute tinned pineapple if you are short on time but fresh is better)
250g puff pastry
100g butter
2 tbsp golden syrup
100g caster sugar
1 tsp ground cinnamon

Heat the syrup, butter, sugar and cinnamon in a saucepan until the sugar has dissolved, bring to the boil and then remove from the heat. Pour into the base of a flan or tatin dish and set aside to cool slightly. Place the pineapple on top of the caramel in a decorative pattern, roll out the pastry and cover the pineapple. Bake in a hot oven (Gas Mark 6/Aga roasting oven/400F/200C) for approximately 25 minutes until the pastry has risen and is golden. Remove from the oven and leave to stand for 5 minutes. Invert the tart onto a plate and serve warm. We loved the smell of this pudding - bringing memories of holidays abroad and warm sunny days!