COOK WITH ELIZABETH Pineapple Whirl

Press, Volume CIII, Issue 30477, 26 June 1964, Page 2

COOK WITH ELIZABETH Pineapple Whirl

Here’s today’s winning double. Pineapple Whirl looks and tastes the week's most delectable hot sweet, if you want it that way. Or allow it to become cold and you have the gayest and most glamourous looking cake for the tea table. And this large cake made in a ring tin eight and a half inches in diameter, uses only one egg and a packet of pineapple flavoured cake-mix. If you want it as a cake, add a little extra arrowroot to the pineapple lemon sauce and spoon a very little over the top of the cake to glaze it; if for a hot sweet, serve the cake a few minutes after it comes from the oven with the sauce served separately. Ingredients: 1 oz butter 1 oz brown sugar 1 11b tin pineapple rings Walnut halves Glace cherries 1 egg 5 oz warm milk 1 packet pineapple cake mix Juice of 2 lemons Sugar 1 dessertspoon arrowroot Small pinch salt

Method: Melt an ounce of butter and pour it into the bottom of a large ring tin. Sprinkle it with brown sugar. Drain pineapple, catching juice in a cup. Cut each ring in half. Arrange the halves all facing the same way, radiating from the centre of the tin at a slight angle. Push a glace cherry down firmly between each point at the centre, and another in each hollow of the pineapple. Stand walnut halves upright round the edge in between each piece of pineapple. This may be prepared ahead and left for hours if desired. Make up a packet of pineapple cake mix according to the directions on the packet and spoon over the' base without disarranging. Bake at 350 degrees until golden and firm when tested with a finger; about 50 minutes. Invert over a flat pavlova plate which has been warmed and turn out.

Add lemon juice and sugar ,to taste to the pineapple juice, heat to boiling with a tiny pinch of salt and thicken with arrowroot mixed with a little cold water. Cook until clear. Serve with the hot pudding, or make thicker and spoon just sufficient over the pineapple te give a good glaze.