Pineapple Dessert Recipe
Ingredients
| 100 g / 4 oz pineapple rings, canned or fresh, chopped | ||
| Raisin | 1 Cup (16 tbs) | |
| Pinch of baking powder (baking soda) | ||
| 1/3 cup / 50 g / 2 oz sugar | ||
| Shortening | 1/4 Cup (16 tbs) | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| 30 ml / 2 tbsp milk | ||
| Pineapple rings and glace (candied) cherries to decorate | ||
| Pineapple | 125 Gram (SAUCE) | |
| 2/3 cup / 150 ml / 5 fl oz pineapple juice | ||
| 45 ml / 3 tbsp lemon juice | ||
Directions
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.
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.
Chef
