100 g (3 1/2 oz) unsalted butter, softened, plus extra for greasing
100 g (3 1/2 oz) caster sugar
175 g (6 oz) self-raising flour
1/4 teaspoon ground mixed spice
Lightly grease 4 x 200 ml (7 fl oz) ramekins or metal pudding moulds and place on a baking sheet.
Melt the butter in a small saucepan, add the sugar and cook until the sugar has dissolved. Pour into the prepared dishes, then place a pineapple ring in each dish and a cherry in the centre of each ring.
To make the sponge, place the butter and sugar in a large bowl and beat together with a hand-held electric whisk until light and fluffy, then beat in the eggs. Gently fold in the flour and mixed spice.
Spoon the mixture into the dishes and spread the tops level. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20 minutes or until risen and firm to the touch. Leave to cool in the tins for a few minutes.
Turn out the puddings on to plates and serve immediately.