ROAST PLUMS & PINEAPPLE, Almost No Sugar, Fat-free, Dessert, No eggs

A fabulous hot jewel-bright pudding warms body and soul...

Hot Plum & Pineapple Pudding with Cinnamon Spirals
'Loved it; much more interesting than most; warming and with a slight tropical kick'. 'Would be fab in a crumble!' Tasters

67's Plum, Pineapple and Cinnamon pudding is an unusual combination but a stunning  winter delight.  It's beautiful to look at, unusually tasty and with conversation-stopping layers of texture.  And all of this comes with hardly any sugar and only a few moments of preparation.  

It's a a godsend for people bored with pears and apples but unwilling to spend on imported soft fruit and berries.

Save pennies by using 'ripen at home' plums and the cheapest pineapple; the fruit will soften beautifully in the oven.  

Use powdered cinnamon, not cinnamon sticks

Cost: £2-3
Feeds: 4-5

Ingred:
    12 medium plums, stoned and in 8 wedges each
      2/3 cup fresh pineapple wedges or drained tinned pineapple wedges in juice not syrup
      1 tsp cinnamon mixed with 2-4 tbsp brown sugar
      juice & zest of 1/2 orange
      2 tbsp orange flavoured liqueur (opt)

Method:

1. Preheat oven to 350F/180c/gas4
2. Mix all ingred; pour into a baking dish
3. Bake 45 mins -1 hour or until juicy but not collapsed
4. Taste; depending on the plums, a bit more sugar might be necessary
5. Serve hot with Cinnamon Pinwheels `below) plus yoghurt ice cream or yoghurt-cream with cinnamon and vanilla or a 50-50% mix of yoghurt-cream and single or double cream.

Cinnamon Spirals/Pinwheels

      31/oz/100 gm self raising flour
      1/8 tsp salt
      finely grated zest of half lemon or orange (opt)

      125-150 ml double cream 
      
      2 tbsp soft brown sugar
      2/3 tbsp cinnamon    

Method:

1. Sift dry ingred into a bowl; make a depression in the middle; add cream
2. Stir well, gently pressing together; the mix should form a loose ball but a bit more cream may be needed 
3. Dump onto a lightly floured board; roll dough 1/2in/1cm thick , forming a rectangle twice as long as it is wide   
4. Preheat oven to 475 f/240c/220fan/gas 9
5. Leaving 1/4 inch along the edges, sprinkle with cinnamon and sugar; roll up dough into a tight spiral  
6. With a sharp knife, cut into 1/4inch/1/2 cm slices 
7. Bake in the centre of the oven 12-15 minutes or golden brown 

Comments:
'Love the pudding; really good and warming with a slight tropical kick.  Much more interesting than most.  Good amount of sweetness but maybe could have used a bit more.' 20+ designer
'A bit tart for me but I would like to see it in a crumble or served with ice cream.' Middle aged male

                                                                                       More fruit-based desserts on Nav Bar: Recipes II

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.