Not all of you will be as old as us and may not recall the sort of school dinners dished up in our youth. Lots of mince, lumpy mashed potato and for "afters" luke warm custard, made with custard powder and hot water.
Among our memories of these horrors are 2 pineapple dishes - the first is pineapple rice pudding, the juice from the tinned pineapple doing unnerving things to the milk of the rice pudding. An altogether more appetising version of this can be found on our blog: http://netherton-foundry.blogspot.co.uk/…/pondering-pineapp…
The other is pineapple upside down cake; stodgy sponge, topped with tinned pineapple rings and glacé cherries smothered in the aforementioned luminous yellow custard.
I hope you find the following recipe altogether more appetising.
I hope you find the following recipe altogether more appetising.
Caramel sauce
50g butter
100g sugar
100ml double cream
Grated zest of an orange
50g butter
100g sugar
100ml double cream
Grated zest of an orange
Put the butter into a saucepan and place over a low heat. As soon as the butter has melted, add the sugar and continue cooking until the sugar has dissolved and the mixture has turned a deep golden brown. Add the orange zest and cream - be careful, the mixture will bubble up alarmingly - stir vigorously until it all comes together into a smooth sauce.
Remove from the heat and allow to cool.
Remove from the heat and allow to cool.
Sponge
120g butter
120g sugar
2 eggs
120g self raising flour
Juice of an orange
120g butter
120g sugar
2 eggs
120g self raising flour
Juice of an orange
Pre-heat the oven to 170ºC
Beat the butter and sugar until light in colour and fluffy - by hand (great for the arm muscles), with a hand mixer or in a food mixer/processor. Add the eggs and orange juice and mix well. Sift in the flour and gently bring the mixture together.
Beat the butter and sugar until light in colour and fluffy - by hand (great for the arm muscles), with a hand mixer or in a food mixer/processor. Add the eggs and orange juice and mix well. Sift in the flour and gently bring the mixture together.
You will need half a pineapple, peeled, hard core removed and chopped into chunks.
If you are feeling creative, use the other half and the skin to make pineapple tepache - just Google it.
If you are feeling creative, use the other half and the skin to make pineapple tepache - just Google it.
Lightly grease a savarin ring or a cake tin.
Spread a layer of caramel sauce over the base - you may not need it all, just put the rest in the fridge where it will keep for at least a week.....apparently!
Pile the pineapple chunks evenly over the sauce.
Spread a layer of caramel sauce over the base - you may not need it all, just put the rest in the fridge where it will keep for at least a week.....apparently!
Pile the pineapple chunks evenly over the sauce.
and then spread the cake mix on top.
Bake for approximately 30 minutes, until a skewer inserted in the mix comes out clean.
Leave to stand until the tin is cool enough to handle and then invert on to a serving plate.
EAT!!
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