Simple fresh fruit dessert with creamy topping and knockout glaze ups the 'Wow!' factor'...
updated 12/24; first posted 2000
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| Frugal, lower fat, easy dessert that tastes like a million pounds! |
Don't think you can afford a luxury dessert this Christmas? Think again.
Creamy Pineapple Pudding is gloriously velvety with an unexpected smoky glaze; fruitlets of pineapple add ginger undertones and sweet Christmassy warmth.
You only need a few ingredients: fresh pineapple (or tinned, if you must), thick dairy or plant yoghurt, a bit of orange juice, a little fresh ginger and black (or brown) sugar. (You can, if you like, replace pineapple with berries or bananas; see Tips below)
Tinned pineapple in juice, not syrup, and dried ginger will be okay in a pinch.
67 used one of the inexpensive ripen-at-home pineapples found in many supermarkets, costing £1'ish (12/24). They have to be peeled and baked but simple instructions are here.
(Supersweet, ready-to-eat, top of the line pineapples are around £3.)
O-fat Greek yoghurt doesn't normally break the bank but if you're really skint, a cheap-as-chips tub of plain unsweetened yoghurt OR a plant yoghurt strained overnight in a sieve lined with a clean j-cloth, will achieve the right consistency and sweet tang.
(See how at the bottom of the page Salad Dressings).
Cost: £2.50'ish, depending on cost of pineapple (Decd '24)
Feeds: 3-6
Ingredients:
3/4 medium pineapple
zest & juice of 1 orange
1 generous teaspoon peeled, grated ginger
1 scant tablespoon muscavado/black sugar
500gm thick unsweetened plain dairy or plant yoghurt
1 tablespoon muscovado sugar per pudding
Method:
