Hot And Cold Puddings With Pineapple

Press, Volume CII, Issue 30155, 12 June 1963, Page 3

Hot And Cold Puddings With Pineapple

(By ELIZABETH]

A cake pudding always has an appeal and when it looks as delightful as this one, it is something to remember. This is a butter sponge mixture, topped with polka dot meringues in a halo of pineapple. Whipped cream is in good company if served with it, or make a clear pineapple sauce from the juice to accompany it.

Any left of this cake will cut up for the lunch boxes or go on the tea tray quite happily.

Pineapple Polka-Doi Ingredients: 4oz butter 4>z sugar 2 eggs 4oz flour 1 teaspoon baking powder i teaspoons salt Few drops vanilla essence 1 small tin pineapple slices 2oz caster sugar Method: Butter and flour an eight-inch square cake tin. Dram one of the small tins of small sized pineapple rings. Cream butter and sugar and beat in one egg. Separate the white from the other egg and reserve and add the yolk. Sift in flour, baking powder, salt and add vanilla essence. Mix until smooth, then turn into the prepared tin and smooth out. Arrange the pineapple rings in neat rows cn top of the mixture. Bake for 15 minutes at 375 degrees. Whisk egg white with a small pinch of salt until very stiff, then whisk in caster sugar a very little at a time Quickly swirl spoonfuls of the meringue into each pineapple centre and return to the oven until the cake is quite cooked and the meringue set and tinted. Serve hot with cream. Pineapple Charlotte There is no doubt that the quickest way to put a sparkle of colour on a table is with the aid of a jelly glaze. Nothing could be quicker or easier to make than this twocoloured layered jelly sweet, which turns out to look as attractive as it tastes. It will serve eight to 10 easily so make it for the week-end when your young are entertaining. Ingredients: 1 tin pineapple slices 1 lime jelly 1 bought sponge roll 1 packet raspberry jelly 3 cups water. Method: Drain pineapple slices and arrange them over the bottom of a large oval •or other shaped) ovenw’are dish or similar mould. Measure the pineapple juice and make up to half a pint with cold water. Dissolve one packet of lime jelly in one cup of boiling water and when dissolved, add the cold pineapple liquid. Pour over the pineapple and" place in the refrigerator until set Make up one packet of raspberry jelly with one cup of boiling water and add one cup of cold. Stand until the g’een layer is set. Slice one j?m-fllled sponge roll, cutting sufficient of the slices in half to stretch touching round the d sh. Lay remaining slices over the set green jelly, with the halves standing up round the sides of the dish, the rounded edges down to the green layer. Pour the raspberry jelly gently over. With a knife cut off any sponge protruding above the jelly round the edges, letting the p eces lie in the jelly Refrigerate until firmly set. Turn out on to a large flat platter or small meat dish and pipe a ruching of whipped cream round.

Pineapple Walnut Cheeses A dainty opening number for a luncheon or dinner party often gives more food for thought than the rest of the meal. Something which may be attractively decorated and set ready on the table, lifts from a single-handed hostess the worry of ovenwatching or last-minute dishing just at a moment when it is essential to be welcoming guests. Lobster, shrimp, or oyster cocktails; fruit cups or jellied consommes, or attractively arranged hors d’oeuvres are all appropriate and all capable of looking picturesque and delightful. Here is one suggestion: Pineapple Walnut Cheeses, which are very easy to make, always popular, and may be prepared well ahead. Ingredients: 8 drained slices pineapple Boz cream cheese Salt and pepper 8 soft prunes 3 tablespoons chopped walnuts 8 walnut halves Pieces of red and green pepper or sliced stuffed olives Method: Drain the pineapple well. Cut each slice into small pieces, but arrange back on to small glass plaites in the ring formation. Mash the cream cheese with chopped walnuts and salt and pepper and form into eight small balls. Place one on the centre of each pineapple ring. Stone prunes and cut each into quarters longways. (Steam or lightly cook them first if necessary.) Arrange round the cheese balls on the pineapple. Place a walnut half on the centre of each cheese ball and decorate round each with tiny pieces of red and green pepper, or arrange a ring of thin slices of stuffed olive.

Spice Drop Cookies Ingredients: Boz softened butter Boz sugar 2 eggs 12oz flour 1 teaspoon baking powder J teaspoon salt teaspoon cinnamon 1 teaspoon mixed spice jib dates 4oz walnuts

Method: Cream butter and beat in sugar, then eggs. Sift in flour, baking powder, salt and spices. Cut dates into pieces and crumble walnuts and add, mixing all together well. Break out small pieces, rolling into balls with floury hands. Place on cold oven slide. With a fork dipped into cold water, press down in criss-cross design. Bake in a moderate oven—3so degrees —until golden. Top each with a little lemon icing and a piece of walnut if desired, or leave plain.

Red-Plum Pudding Making breadcrumbs is only a matter of seconds these days with our food blenders and gratters, so left-over stale bread becomes an asset, especially when it comes to thinking of a pudding. Syrup tarts. crumb custards. fruit charlottes all call for crumbs, and many a steamed pudding has a lighter heart because of them. Some wintry night make this Red Plum Pudding and see how they will all love it. Ingredients:

4 oz butter 4 oz flour 4oz fine white breadcrumbs 1 teaspoon baking powder J teaspoon salt i teaspoon soda 1 egg 4 tablespoons sieved red plum jam 3 tablespcons milk A little butter and an additional 4 tablespoons red plum jam. Method: Butter a steaming bowl and in the bottom put four tablespoons of jam. Into a bowl sift 4oz flour and rub in 4oz butter. Add 4oz ■fine white breadcrumbs, half a teaspoon each of salt and soda and a teaspoon of baking powder. Mix well, then add one egg. four good tablespoons of sieved red plum jam and 3 tablespoons of milk. Mix well and drop by spoonfuls in on top of the jam in the bowl without stirring. Cover and steam for two hours. Turn out to serve. ★ Upside-Down Pudding This pineapple upside-down pudding is from "Good Housekeeping.” Ingredients: 2 tablespoons golden syrup. 4 tablespoons milk 1 small pineapple cut into 12 thin slices 2 oz butter 4 oz cake crumbs 2 oz caster sugar 2 oz ground almonds 2 eggs Method.— Line a 7-inch square tin with greased greaseproof paper, put the syrup in the bottom and arrange pineapple slices on this. Put the crumbs and ground almonds in a basin, pour on the milk and add diced pineapple. Cream the butter and sugar and beat in the egg yolks, then the crumb mixture. Lastly fold in the stiffly beaten egg whites. Bake 30-40 minutes in a moderately hot oven, turn out and serve with cream or custard

PINEAPPLE UPSIDEDOWN PUDDING. THE RECIPE IS GIVEN ON THIS PAGE.