|Pineapple rings||4 Ounce (Use Either Canned Or Fresh, About 100 Gram)|
|Self-raising flour||4 Ounce (1 Scant Cup, 100 Gram)|
|Baking powder||1 Pinch (Baking Soda)|
|Sugar||2 Ounce (1/3 Cup, 50 Gram)|
|Cooking fat||2 Ounce (1/4 Cup, 50 Gram Shortening)|
|Golden raisins||3 Ounce (1/2 Cup, 75 Gram Sultanas)|
|Milk||30 Milliliter (2 Tablespoon)|
|Pineapple rings||1⁄2 Cup (8 tbs)|
|Glace cherries||1⁄4 Cup (4 tbs)|
|Pineapple jam/Jelly||5 Ounce (125 Gram)|
|Pineapple juice||5 Fluid Ounce (2/3 Cup, 150 Milliliter)|
|Lemon juice||45 Milliliter (3 Tablespoon)|
Mix all the ingredients together in a bowl.
Line an 825 ml - 11 / 1 1/2 - 1 3/4 pt basin with cling film (plastic, wrap). Place the mixture in the basin and cover with cling film.
Cook for 7 minutes on high. Let it stand for 3 minutes, then turn out onto a serving dish and decorate with the pineapple rings and cherries.
For the sauce, place the jam with some of the pineapple and lemon juice in a bowl and cook for 1 1/2 - 2 minutes. Work it through a sieve or puree it in a blender or food processor. Add sufficient pineapple juice to bring the sauce to the correct consistency. Cook for 2 minutes, pour over the pudding.