Good Morning !!! I’ve got a slight overload problem….for Easter dinner we served a fresh fruit tray with a sweet cream dip…
Good Morning !!! I’ve got a slight overload problem….for Easter dinner we served a fresh fruit tray with a sweet cream dip (which were to die for), however, there was an abundance of pineapple left over. This was fresh pineapple that we chunked ourselves. I would like to make something with this pineapple before it begins to turn. I was thinking something with a pineapple filling such as a danish, but can’t locate what I feel is a good recipe. Any suggestions? Thanks in advance!
Hi, how about this. cheers.
Microwaved pineapple sponge pudding with flambéed pineapple
For the pineapple sponge
175g/6oz butter, softened, plus extra for greasing
4 tbsp golden syrup
175g/6oz caster sugar
175g/6oz self-raising flour
3 free-range eggs
125g/4½oz pineapple, finely chopped
For the flambéed pineapple
110ml/4floz dark rum
4 pineapple slices, with core removed
75g/3oz caster sugar
4 scoops vanilla ice cream, to serve
1.For the pineapple sponge, grease four small ramekins with butter.
2.Drizzle the golden syrup into the bottom of the ramekins.
3.Blend the butter, sugar, flour and eggs in a food processor until smooth. Add the pineapple and blend again until smooth.
4.Divide the mixture among the ramekins. Cover with cling film (make sure the cling film doesn’t touch the pudding mixture) and microwave on high for 2½ minutes, or until the puddings are risen and cooked through. Remove from the microwave and set aside to cool for one minute.
5.Meanwhile for the flambéed pineapple, soak the raisins in the rum in a small bowl.
6.Heat the butter in a frying pan until foaming and fry the pineapple rings for 1-2 minutes on each side, or until golden-brown on each side.
7.Add the rum and raisin mixture and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
8.Add the sugar and continue to cook until the sugar melts and becomes caramel.
9.To serve, place each pineapple ring to one side of each serving plate and top with a scoop of vanilla ice cream. Turn the sponges out alongside. Spoon over the rum and raisin sauce.