Food For Thought Baked Pineapple Royal

Press, Volume CIV, Issue 30738, 30 April 1965, Page 2

Food For Thought Baked Pineapple Royal

[By

ALAN TKEMAIN)

With late autumn’s nip in the air comes a revived interest in hot puddings. This one. Baked Pineapple Royal, is a delicious pudding to round off a leisurely evening meal. Pineapple pieces, diced ginger and golden syrup give it a wonderful combination of flavours. Juice from the tin of pineapple is made into an accompanying sauce. You Will Need: 1 can (16 oz) pineapple pieces drained 2 tablespoons golden syrup 4 oz butter 4 oz sugar 2 eggs 4 oz flour I teaspoon baking powder 1 tablespoon preserved ginger. Sauce Juice from the pineapple 1 level tablespoon cornflour

1 oz sugar. Method.—Butter a six-inch cake tin, place the drained pineapple pieces in the bottom and cover with golden syrup. Cream the butter and sugar until it is light and fluffy. Whisk in the eggs one at a time then sift in the flour and baking powder, folding it in well to the mixture. Stir in the diced ginger and turn into the prepared tin. Bake at 250 degrees for about 11 hours, until it is well risen and springs back to the touch. Turn out on a hot dish. To make the sauce, add enough water to the pineapple juice to bring to half a pint. Take a little of the liquid and mix the cornflour to a paste. Bring the remainder to the boil, add the sugar and thicken with the cornflour paste. Cook gently for a few minutes and serve with the pudding.