1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Drain the pineapple, reserving the juice, and finely chop. Set aside.

2

In a bowl, beat together the spread and sweetener until creamy. Gradually whisk in the eggs, then fold in the flour and pineapple.

3

Mist 4 x 125ml ramekins with cooking spray and divide the pudding mixture between them. Bake for 20 minutes or until risen and golden and just firm to the touch. Remove from the oven and set aside to cool for 5 minutes.

4

Meanwhile, crush the seeds from the cardamom pods and put them in a pan with the star anise, syrup and reserved pineapple juice. Heat gently for 6-8 minutes, stirring occasionally. Drizzle the syrup over the puddings and serve.