Pineap­ple pud­ding

Judi Rose’s Recipe

The Jewish Chronicle - - FEATURES -

This is the per­fect time of year for a warm­ing fruit p u d d i n g. This one, made with juicy, f r e s h pi neap­ple a nd ginger, bathed in a light caramel glaze, is a fresh take on that 1970’s glacé cherry-adorned clas­sic, Pineap­ple Up­side Down Cake. It is com­fort­ing enough to ban­ish those win­ter blues, but thanks to its tangy fresh fruit stud­ded with nuggets of stem-ginger and a re­fresh­ing orange liqueur sauce, is light and so­phis­ti­cated enough to serve to sun­starved friends at a win­ter din­ner party. (Note: My hus­band thinks it tastes even bet­ter the next day; in fact my fam­ily usu­ally pol­ish off the left­overs for break­fast.) PREPA­RA­TION TIME 20 min­utes COOK­ING TIME 40 min­utes Serves 6-8. Keeps 2 days at room tem­per­a­ture Freeze left­overs 3 months IN­GRE­DI­ENTS 80 g (3 oz) but­ter or mar­garine 80 g (3 oz) light soft brown sugar 3 level tbsp golden syrup 1 x 500 g pack ready-peeled fresh pineap­ple, sliced, or half of a fresh pineap­ple, peeled, cored and sliced 1-2 tbsp stem ginger in syrup FOR THE BAT­TER 175 g (6 oz) but­ter or mar­garine 175 g (6 oz) caster sugar FOR SERV­ING Fresh straw­ber­ries, halved, rasp­ber­ries or blue­ber­ries

METHOD Pre­heat the oven to 190 C (375F, Gas 5). Grease a 23-25 cm (9-10 in) round cake tin (a flexible sil­i­cone cake mould is ideal).

Melt the fat in a heavy saucepan. Add the brown sugar and golden syrup and sim­mer to­gether un­til the sugar is dis­solved in the but­ter and the mix­ture is a rich brown, 2-3 min­utes. Pour into the cake tin.

Cut the pineap­ple slices in half, re­serv­ing one slice for the sauce (see be­low.) Chop the stem ginger into small cubes. Ar­range the pineap­ple and ginger in a de­sign on top of the caramel.

To make the bat­ter, put the soft fat and the other bat­ter in­gre­di­ents into a bowl and beat to­gether un­til smooth and glossy, scrap­ing down the sides with a rub­ber spat­ula half-way through the process. Spoon the bat­ter over the pineap­ple and ginger, then smooth level with a knife.

Bake for 35-40 min­utes, or un­til golden brown and firm to the touch. When cool, re­verse on to a serv­ing plate. To make the sauce, chop the ex­tra slice of pineap­ple into small pieces.

Mix the corn­flour and sugar in a small pan then stir in the juice, chopped pineap­ple and liqueur. Bring to the boil and sim­mer for 3 min­utes. Taste, adding more lemon juice or liqueur if you wish.

Be­fore serv­ing, driz­zle a lit­tle syrup from the stem ginger or pineap­ple sauce over the top so it is nice and glossy, then ar­range some ber­ries around it on the serv­ing plate.

Serve the cake warm or at room tem­per­a­ture with the hot sauce. It can be re­heated, cov­ered, in the mi­crowave for 12 min­utes, or in a mod­er­ate oven in the tin, cov­ered with foil, for 15 min­utes. 175 g (6 oz) self-rais­ing flour 1 teasp vanilla ex­tract ? 3 eggs FOR THE SAUCE 1 slice of pineap­ple 1 tbsp corn­flour 2 tbsp caster sugar juice of half a lemon Enough orange juice, orange with mango, pineap­ple, or trop­i­cal fruit juice to make 225 ml (8 fl oz) when com­bined with the lemon juice and any juice from the pineap­ple 1 tbsp each Amaretto and orange liqueur, eg Triple Sec or Coin­treau

Email: JC­cook­ing@mga­me­

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