Pineapple in the berry cone/summer pudding

I saw a beautiful summer pudding (without the bread) cone online and thought it would be super delicious with a little added pineapple ! I was right!!! With mini pavlovas and cream, or simply with yoghurt, it was a hit with the family. Plus alot of fun to make! Anne

16 triangles of fresh pineapple;1 punnet strawberries; 3 punnets raspberries; 1 punnet blackberries; 1 punnet blueberries

                                                                                                                                                Step 1 Line a cone shaped sieve with cellophane and sit it into a bowl.

                                                                                                                                                     Step 2 Beginning with some cut strawberries layer a range of berries into the cone – using a layer of raspberries between the other berries as they help “glue” the cone together.

As you can see I slipped in some triangles of pineapple (just so I could include this fabulous feat in this blog!!) I also used blackberries and blueberries.

Squish the layers down as you go.

                                                                                                                                                     Step 3 Finish the layers with more raspberries and cover them with a square of cellophane.

                                                                                                                                                     Step 4 Sit a small plate, then a heavy weight such as a small saucepan, a large jar of vegemite and a bag of marbles . . . on top and leave in the fridge overnight.

                                                                                                                                                       Step 5 Turn out onto a dish and decorate with more fruit, mint leaves or whatever you prefer.

                                                                                                                                                         Step 6 Enjoy.

Family Christmas Pineapply Picnic

Not only did my sister-in-law Colleen bring a fabulous Christmas Tree to our family get together (a miniature pineapple plant) she also made a delicious pineapple tea loaf! 

A perfect pineapply picnic! Anne

https://www.nationaltrust.org.au/blog/christmas-tea-loaf-recipe

Christmas Tea Loaf recipe

"This classic Australian tea loaf is the perfect accompaniment to a Christmas cup of tea. The original recipe comes from the 1939 edition of the The Australian Sunshine Cookery Book for Every Housewife, which was found at Miss Porter's House in Newcastle. We've added some tea and icing sugar for extra Christmas cheer, but no doubt the women of Miss Porter's enjoyed this loaf all year round. Serve with a slather of butter and house slippers" website authors

Adapted from “The Australian Sunshine Cookery Book for Every Housewife”

INGREDIENTS

1/2 cup chopped raisins; 1/4 cup butter; 1 egg; 3 cups plain flour; 1/2 teaspoon salt; 1/4 cup castor sugar; 1 cup milk; 6 teaspoons baking powder; 3/4 cup crushed drained pineapple; 4 teaspoons black tea; Icing sugar to decorate

METHOD

Preheat the oven to  160°C

Beat butter and sugar to a cream.

Stir in beaten egg.

Sift in flour, baking powder and salt, adding milk to moisten.

Add the raisins and pineapple. Stir to combine.

Turn mixture into a greased loaf tin and bake for 75 to 90 minutes, until golden brown.

Allow cake to cool, then turn out of tin.

Sprinkle with icing sugar and serve.

 

My husband Les grew this magnificent specimen of tropical fruitiness tucked away 

from the icy fingertips of Jack Frost.

Pineapple Fudge ! 3 ways ! All delicious !

(White) Chocolatey Pineapple Fudge

Adapted from https://www.dixiecrystals.com/recipes/pineapple-fudge

INGREDIENTS

20oz/440g crushed pineapple; 1 cup castor sugar; 2/3 cup sweetened condensed milk; 24oz/600g white chocolate chips

DIRECTIONS

Line an 8-inch square baking pan with non-stick tin foil or parchment paper.

Combine crushed pineapple including juice with sugar in a small saucepan. Bring to a boil over medium-high heat.

Boil on medium-high heat for 5 minutes stirring often then reduce heat to medium and continue to simmer for 25-30 minutes, stirring every minute or so, until most of liquid has evaporated and mixture has thickened. It is very important to allow enough time for the pineapple jam to thicken. If it is still sauce-like, your fudge will not set properly.

Once pineapple jam is thickened remove pan from heat.

Add sweetened condensed milk and stir until well blended.

Let jam rest for 3 minutes. Then stir in chocolate chips just until combined.

Set your timer for 5 minutes and let heat from jam melt chocolate chips. Then stir slowly until well combined and until chocolate is melted.

Spread into an even layer in your prepared pan.

Cover and set aside for one hour to cool then refrigerate for 2-3 hours until firm or just allow it to firm up at room temperature for about 6-8 hours.

Remove from pan and peel off foil or parchment paper, then cut into 36 squares.

Store in an airtight container for up to 4 days or in refrigerator for up to 2 weeks. You can wrap fudge well in wax paper then over-wrap it in tin foil and place in a large zip-top bag and freeze for up to 3 months. To thaw fudge, remove it from freezer and allow it to sit on counter in wrapping for at least 4 hours before removing it from package.

Pineapple and White Chocolate Fudge

Adapted from https://www.feastforafraction.com/pineapple-upside-down-fudge/

INGREDIENTS

14 oz can Sweetened Condensed Milk; 1/2 cup Butter Cake mix (I used gluten free); 2 1/2 cups White Chocolate Chips; 3/4 cup Chopped Candied Pineapple; 18 glacé cherries cut in half

INSTRUCTIONS

Line a 9”x9”/23cmx23cm baking dish with parchment paper. Spray with cooking spray, if desired

Combine the sweetened condensed milk, cake mix and white chocolate chips into a double boiler

Cook over medium heat, whisking until the mixture is melted and smooth

Stir in the chopped candied pineapple and glacé cherries

Pour fudge into the parchment-lined baking dish

Allow to cool two hours in the fridge or overnight at room temperature before cutting into 36 pieces

Caramelly Pineapple Fudge (My personal favourite, Anne)

https://www.nigella.com/recipes/members/jonmcs-pineapple-fudge

INGREDIENTS

1 cup evaporated milk (canned); 3 cups granulated sugar; 2 tablespoons butter; 1 cup crushed pineapple; 2 teaspoons lemon juice

METHOD

Combine milk, sugar and butter. Heat to boiling point.

Add crushed pineapple and cook to 236ºF (114ºC) or about 25 minutes, stirring constantly to avoid burning. Allow to cool.

Add lemon juice and beat until crystallization begins.

Pour into a greased pan and mark into squares.

Spicy pineapple and prosciutto finger food

Adapted from https://www.purewow.com/recipes/spicy-pineapple-prosciutto-tarts

Ingredients

½ small pineapple, skin removed, cored and cut into 24 small triangles; ⅓ cup light brown sugar; 1 tspn freshly ground black pepper; pinch of fine sea salt; 2 tablespoons unsalted butter; 24 premade pastry cups; tspn chili flakes; 4 slices of prosciutto cut into 24 strips; 100g spreadable cream cheese

Directions

1. Pat the pineapple dry with paper towels. In a medium bowl, whisk the brown sugar, pepper and salt to combine. Toss the pineapple triangles into the brown sugar mixture, lightly coating both sides.

2. Heat the butter in a skillet over medium-high heat. Working in batches, add the sugared pineapple and cook until the sugar is caramelized and golden on both sides, about 3 minutes total. Remove from the pan and let cool.

3. Spread 3/4 tsp cream cheese into each pastry cup.

4. Place a cooled pineapple triangle on top of the cream cheese.

5. Top each pastry with a twisted strip of prosciutto and sprinkle with chili flakes to taste just before serving at room temperature.

Johnny Cash's Mother's Pineapple Rum Chess Pie

Adapted from https://www.splendidtable.org/story/2020/12/19/johnny-cashs-mothers-pineapple-rum-chess-pie excerpted from “A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home” by Melissa Weller with Carolynn Carreño 2020

As I used a prebaked pie crust and not Johnny’s Mum’s original crust I am only sharing the filling recipe here. If you want the complete instruction follow the above link, Anne

Makes 1 (9-inch) pie; serves 6 to 8

For the filling: 1 ripe pineapple, chopped, blended and strained; 3 large eggs (150 grams); 1 cup granulated sugar (200 grams); 2 tablespoons coarse cornmeal (22 grams); 1/2 teaspoon fine sea salt (3 grams); 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly (113 grams); 3 tablespoons dark rum (45 grams)

Put the eggs, sugar, cornmeal and salt together in a medium bowl and whisk to combine. Add the pineapple pulp and stir with a rubber spatula. Add the butter, rum, and 2 tablespoons of the juice that you strained out of the pineapple. Whisk to combine.

Bake the pie in the oven for about 1 hour, rotating it from front to back halfway through the baking time so the crust browns evenly, until the custard is set; it will jiggle, but firmly, when you wiggle the pie. Remove the pie from the oven and set it on a cooling rack to cool to room temperature.

Johnny Cash and his Mum, Carrie in 1957