Method Spread the tablespoon of butter over bottom and sides of the pudding mould, sprinkle with brown sugar. Arrange drained pineapple slices around sides and on bottom of mould. Sift flour, cocoa, salt, soda and spices. Cream the 60g butter with sugar, beat in egg. Blend in treacle. Add flour mixture alternately with pineapple syrup. Beat smooth. Spoon into mould, cover with lid and steam for 2 hours. Serve with custard sauce.