(Dessert & Cakes - serves 4)
Ingredients
Stewed pineapple
½ fresh pineapple (approx. 500 g / 1 lb)
50 g / 2 oz sugar
100 ml/ 1/5 pt apple juice
100 g / 4 oz plain flour
50 g / 2 oz sugar
100 g / 4 oz cold LURPAK Slightly Salted Butter, small cubes
50 g / 2 oz sultanas (raisins)
Accompaniment: 200 ml / 2/5 pt double cream 38%, whipped.
Baking time: Approx. 35 min. at 200° C / 400° F / Gas Mark 6.
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Instructions
Stewed pineapple: Peel the pineapple. Let the knife follow the lines of the fruit. Cut deep enough to remove the brown “eyes” with the pineapple skin. Split the pineapple and remove the centre. Cut pineapple flesh into cubes – 1 cm / 5/8”. Pour the cubes into a saucepan together with sugar and apple juice. Boil the mixture at strong heat for approx. 2 min. Reduce the heat to moderate and let the stew simmer, without lid, for approx. 15 min. or until the juice is almost reduced.
Mix flour and sugar in a bowl. Crumble the butter in the mixture until it looks like grated cheese. Pour pineapple stew and sultanas into 4 buttered soufflé moulds. Spread the crumbled mixture over the individual moulds and bake on a baking tray in the middle of the oven until golden and crisp.
Serve the cake warm with ice-cold whipped cream.
Tip: Pour flour, sugar and cold butter into a food processor. Quickly process until the mixture looks like grated cheese.
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