Wednesday, 26 June 2019

Hot Pineapple Layer Pudding

“Aerophos” Recipe Book, Melbourne 1950

Some useful words of advice!

“Under the headings Home Management: Planning a menu No.6 Colour is most important; always endeavor to obtain pleasant colour contrasts in the serving of food. This will not only please the eye but also actually help the digestion.”

“General notes on Fish: No. 1 fish must be fresh. Fish is fresh when the eyes are bright, flesh firm, gills red, scales do not come off easily and the fish has no unpleasant odor.”

“Salad Fruits: 2. Pineapple pairs well with cheese, cold lamb or poultry salads. Chill, serving in slices, sticks or cubes. May be sprinkled with chopped nuts or chopped mint.”

Basic Recipe for Hot Fruit Layer Pudding

6 oz (175g) self-raising flour; 2 oz (50g) butter;2 oz (50g) sugar; 2 eggs; 2/3 cup milk; about 1 ½ cups stewed drained fruit or shredded fruit such as pineapple

Sift flour. Cream butter and sugar. Beat in the eggs, one at a time. Stir in sifted flour alternately with the milk. Place half the mixture in a greased cake tin (this quantity is sufficient for a tin 8” (20cm) in diameter, 1 1/2 “ (3.8cm) deep). Cover with fruit pulp and top this with remaining batter.

Bake in a moderate oven (350⁰F/180⁰C) about 45 minutes. For four to six.

Variations of fruit layer pudding:
Pineapple and coconut pudding: Add 2oz (50g) coconut o the flour. Use shredded pineapple.
The book also suggests variations using stewed mulberries with 1 level tsp grated lemon rind added to the flour; and stewed drained rhubarb served with lemon sauce.

Wednesday, 19 June 2019

Simple pineapple party treats

A new twist on the retro favorite of pineapple, cheese and a pickled onion on a toothpick! 
Pineapple (chopped into chunks, sautéed with a tad of butter and brown sugar), a small basil leaf and a bocconcini on a skewer, totally yum! Anne
The idea came from here:

And these little pre-made pavlovas adorned with cream, sliced pineapple, kiwi fruit and strawberries were very popular at a recent function in our local hall, Anne

Friday, 14 June 2019

Pineapple/Coconut Logs

Unforgettable: a coconut cookbook, including Fiji dishes, 2004 Three Loose Coconuts 

“He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children” South Seas proverb

Coconut logs

1 ½ cups desiccated coconut; 2 ½ cups soya milk powder (I used skim milk powder); 2 cups various dried fruits (I included some dried pineapple in the mix); 6 tspn honey; 1 tsp vanilla essence

With these amounts I made 2 delicious logs about 20cm long and 5cm in diameter, Anne


1 Place mixed fruit in a blender and process.

2 In a separate bowl, mix desiccated coconut and soya milk powder.

3 Gradually add blended fruit mix and rub together.

4 Add honey. Mix well.

5 Roll into a lg, roll in (extra) desiccated coconut, refrigerate.

6 Once hardened, cut into slices.

Tuesday, 4 June 2019

Boozy Pineapple

The Boozy Chef, Recipes for Drinkers who love to Cook, Suzanne Dixon-Hudson c1980s Sydney

Pineapple and Vodka Surprise  

“A pleasant change from vodka and orange”

1 ripe pineapple; zest and juice 1 orange; 3 tblsp brown sugar; 2/3 cup vodka; 300ml cream; 4 tblsp chopped fresh mint

Plan of attack:

Preheat oven to 200⁰C (400⁰F)

Peel and chop pineapple into bite-sized chunks. Place in ovenproof dish and cover with orange juice and zest. Sprinkle with 2 tblsp brown sugar and drown with at least ½ cup vodka.

Place in the oven for 15-20 minutes whilst you prepare the mint cream.

Whip cream, add mint, 1 tblspn sugar and remaining vodka and serve with the hot pineapple.

Serves 6