"We had a very ripe pineapple in our fruit bowl this morning
and we were spoilt for choice on recipes from your blog!
Thanks for the beautiful photos of Daisy cooking up the pineapple layer cake Sofie!
Here's the recipe again for anyone who thinks that spoon looks pretty delicious!!!
Decided on the pineapple layer cake and we added some
preserved ginger too, it is delicious!
We talked about quarters and halves, and Daisy practiced her
cutting." Daisy and Sofie
Thanks for the beautiful photos of Daisy cooking up the pineapple layer cake Sofie!
Here's the recipe again for anyone who thinks that spoon looks pretty delicious!!!
“Aerophos” Recipe Book, Melbourne 1950
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.