ARCHIVE: HOT PINEAPPLE PUDDING

A Juicy Hot Tropical Pudding to take the chill off Winter -- and it's Low-Sugar and wonderfully Frugal

Peeled, cored, sliced pineapple - details in How to deal with Pineapples

Hot Pineapple Pudding is a simply superb winter dessert: hot, heady with tropical scent, naturally sweet, exotic without costing the earth.  And healthier than many desserts.

It is baked with the tiniest amount of muscovado sugar (also known as molasses sugar - the darkest on the market) and fresh grated ginger.  Ginger root is the key ingredient here -- try to get fresh  -- and gives an undisputed but welcome kick.  People who normally don't like ginger will love this.  Served with yoghurt cream or, if there are no cholesterol issues, single or whipping cream, the Hot Pineapple Pudding is a winner.         

Cost: £1.20
Serves: 3-6


Ingred:
   3/4 of a peeled, quartered and cored pineapple, sliced
   1-2 tsp of dark muscovado sugar
   1 tablespoon of fresh grated ginger or 1 tsp dried
   Water or orange juice 

Method: (See preparing pineapples below)

1. Slice pineapples 1/2"/1 cm thick
2. Put one layer in a ceramic baking tray (5 1/2" by 10/14cm x 26 cm or a 8"/20cm square or round)
3. Scatter with a scant 1/3 tsp of sugar and 1/3 of the ginger
4. Repeat layers until pineapple is used up
5. Add enough water or orange juice to just cover the fruit. Cover dish with a tight fitting lid or with foil.
6. Bake at 350F/180c/gas 4 for 45 mins to an hour or until cooked through OR
7. Marinade pineapple in the ingredients above for a couple of hours or overnight and grill OR
8. Cook in a large frying pan with ingredients above until soft and cooked through

Cut off Top and Bottom 
Use Sharp Knife to Slice away
 Peel in Manageable Sections 

Remove Eyes via
V-shaped incision

Halve and then quarter pineapple.
Cut away & discard tough inner core

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