Pineapple lime jelly

 Adapted from a few different websites . . . Thanks for the idea Ky, Anne

1 packet pineapple jelly crystals; 1 packet lime jelly crystals; 1 small can pineapple pieces; 250ml premade custard; 2 tblsp shredded coconut

Step 1: Make up one of the 2 jelly packets and when cool but not set pour into glasses of your choice. Sit the glasses in a bowl at a tilt. Pack around the glasses with tissue paper to hold them in place.

Step 2: When the jelly is set make up the 2nd jelly packet and when cool pour into the same glasses and tilt at a different angle.

Step 3: When the 2nd jelly has set pour in some custard, add some pineapple pieces and top with shredded coconut.

Pineapple Slice

https://www.bestrecipes.com.au/recipes/pineapple-slice-recipe-2/d39gck5f

Ingredients

Cake base: 40 g butter; 1 cup caster sugar; 2 eggs; 1 tsp vanilla essence; 1 cup self-raising flour sifted

Custard filling: 440 g (crushed) canned pineapple drained reserve liquid; 1/4 cup custard powder

Icing: 2 cups milk; 1/3 cup cornflour; 1 tbs sugar; 1 tsp vanilla essence; 1 cup desiccated coconut toasted

Method

Cake base: Preheat oven to 180C and lightly grease a 20 x 30cm slice pan.

Beat butter and sugar together until fluffy. Beat in eggs and vanilla. Fold in sifted flour.

Pour mixture into a prepared pan.

Bake for 12-15 minutes. Cool in pan.

Custard filling: Combine pineapple juice and custard powder in a medium saucepan until smooth.

Stir over medium heat until boiling.

Add pineapple. Simmer for approximately 5 minutes or until thick. Spread over cooled cake, refrigerate until firm.

Icing: Combine milk, cornflour, sugar and vanilla in a saucepan until smooth.

Stir over low heat for 3-5 minutes or until boiling and thickened. Allow to cool.

Spread over chilled custard, sprinkle with lightly toasted coconut. Chill until firm.

Pineapple Crème Brûlée

French Classic: Crème Brûlée from tastyfeedsdaily on instagram

1 pineapple, halved and cut into cubes (save the two emptied rinds for serving); 400 ml thickened cream or coconut cream; 2 egg yolks; 2 tbsp cornstarch; 3 tablespoons sugar; 1 shot rum; Extra 4 tsp sugar for the brûlée top

Blend the pineapple flesh, cream, egg yolks, sugar, cornstarch and rum together until smooth. Strain.

Pour the blended mixture into a saucepan and cook over low heat. Stir constantly until the mixture thickens and turns into a thick creamy consistency. Cool.

Pour the cooled cream mixture into the empty pineapple and refrigerate for 4h or overnight to set.

Sprinkle sugar on top and use a torch to caramelise!

Pineapple and custard tarts

https://www.puregoldpineapples.com.au/recipes/pineapple-custard-tarts/

INGREDIENTS

quarter (1 1⁄2 cups or 200 g) pineapple, finely diced; 1 teaspoon butter; 1 tablespoon caster sugar; half cup (125 ml) thickened cream; 1 tablespoon icing sugar; half teaspoon vanilla extract; half cup (125 ml) thick custard; 8 small pastry tart shells

METHOD

For Pineapple topping:

Heat fry pan to medium high, then melt butter until foaming.

Add diced pineapple, sprinkle with caster sugar and sauté for 4 minutes, stirring once per minute or until pineapple begins to caramelise. Set aside and cool.

For Custard filling:

In a large bowl whisk cream, icing sugar and vanilla until firm peaks form, then stir in custard.

Spoon custard cream filling into tart shells.

Top with cooked pineapple and dust with icing sugar to serve.

Pineapple and Lilly Pillies

Our friends Phyl and Greg shared their bumper crop of lilly pillies with us this spring. So we experimented ... all delicious!

                                        

Pineapple and lilly pilly jam

3 cups pipped lilly pillies; 1 cup finely diced fresh pineapple; 4 cups sugar; ½ cup water

Put a saucer and teaspoon into the freezer.

Dampen the sugar in the water. Add the lily pillies and diced pineapple. Simmer for 30 minutes, to soften the fruit and release the pectin which helps the jam to set.

Test the jam by putting a teaspoonful onto the cold saucer. If it gels the jam is ready.

Pour into sterilised jars.

Pineapple and lilly pilly jam tarts with custard topping

Lilly pilly cordial

Lilly pilly relish

And Les created one of his fast becoming famous ice cream treats by dehydrating some lilly pillies, soaking them in rum, then setting them in a custard ice cream. Teamed with a lemon sorbet they were amazing!! Anne

Pineapple and custard 1

Foster Clark’s Cookery Book, Progress in the Kitchen, A Collection of Well- tried and Delicious Modern Recipes, c1934 Sydney

“Progress in the Kitchen

THE hand of progress is nowhere more apparent than in

the kitchen. The manufactured food products have

eliminated many of the laborious and expensive cooking

processes which were formerly an indispensable part of

the housewife's labours. The use of custard powder as a

substitute for eggs has now become more or less an every day

matter in the household, but the culinary possibilities of a

custard powder which can be absolutely relied upon for its

purity, strength and flavour, are far from being generally

realised.” The authors

Pineapple Custard

1 medium sized pineapple; 4 oz sugar; 1 pint Foster Clark’s Custard; Curacao; cream

Peel and slice the pineapple and arrange in a shallow dish. Sprinkle thickly with sugar and leave overnight on ice. 

Next day mix a little Curacao with the syrup which will have formed, and cover the pineapple with custard, made according to directions, and also flavoured with Curacao. The custard should be cold, and whisked until creamy before it is poured over the pineapple.

Whipped cream can be piled on top of the custard if desired, but it is quite a delicious dish without this.

Fruit Trifle

5 sponge cakes (I used some leftover pieces of cake); tinned or fresh fruit – apricot, pineapple, peaches or pears; 1 pint (2 cups) Foster Clark’s Custard (or any custard)

Split the sponge cakes and arrange in a dish with alternate layers of fruit, leaving a layer of fruit for the top.

Soak the sponge cakes thoroughly with fruit juice flavoured with sherry or maraschino.

Make the custard according to directions, and when nearly cold pour over the fruit.

Mrs Beeton and pine-apple: Episode 3

Mrs Beeton’s Cookery and Household Management: The World’s Greatest Cookery Book, 1961 England

Pineapple Cream (1) Crème à l’Ananas

Two 1 pt. pineapple jelly tablets (I used 1 packet pineapple jelly); ¼ pt water and ¼ pt pineapple juice (I used 200ml pineapple juice and 250ml boiling water); 1 pt thick custard (I used 570ml); 4 oz chopped pineapple (I used 1 cup canned); ½ pt double cream (I used 250ml)

Melt the jellies in the water and juice. Make the custard and stir into the jelly when both are slightly cooled. Stir in the chopped pineapple. Whip the cream and fold in. Setting time 1 – 2 hours.

8 helpings.

Pineapple Cream (2)

Two 1 pt. pineapple jelly tablets (I used 1 packet pineapple jelly); ¼ pt water and ¼ pt pineapple juice (I used 250ml boiling water and 200ml pineapple juice); 1 family size 12oz block ice cream (I used 1 ½ cups ice cream); 1 cup milk; lemon juice to taste

Melt the jelly in the water and juice. Stir in the ice cream quickly and if the mixture sets at this stage, place the bowl over a pan of hot water and stir until liquid again. Add lemon juice as required as this mixture will be very sweet. Stir in the milk, and pour into a prepared mould. Turn out when set.

8 helpings

More stylish interiors from "The World's Greatest Cookery Book" 1961

Sublime Pineapple Custard

This is easily one of the most delicious desserts I have ever made - don't be put off by the lengthy instructions, it's not difficult at all, Anne.

Foods of the World: Latin American Cooking by Jonathan Norton Leonard, photographs by Milton Greene, Time-Life Books 1970

Pineapple Custard: Quesillo de Piña

To serve 6 to 8

The Caramel: 200g castor sugar; 6 tblspns water

The Custard: 3 whole eggs, plus 2 egg yolks; a 395g can condensed milk; 250ml pineapple juice; 3 tblspn sugar

To line a 1.5 litre metal or china mould with caramel, it is necessary to work quickly. Remember in handling the caramel that its temperature will be over 150°C, so be extremely careful with it. 

Place the mould on a large strip of waxed paper. Then, in a small, heavy saucepan or frying pan, bring the sugar and water to the boil over a high heat, stirring until the sugar dissolves. Boil the syrup over a moderate heat, gripping a pot holder in each hand and gently tipping the pan to and fro almost constantly, until the syrup turns a rich, golden, tea-like brown. This may take 10 minutes or more. As soon as the syrup reaches the right colour, remove the pan from the heat and carefully pour the caramel syrup all at once into the mould. Still using the pot holders, tip and swirl the mould to coat the bottom and sides as evenly as possible. When the syrup stops moving, turn the mould upside down on the greaseproof paper to drain and cool.

Preheat the oven to 170°C. Beat the eggs and egg yolks with a balloon whisk or a rotary egg beater in a large mixing bowl until they thicken and turn a light yellow. Gradually pour in the condensed milk, pineapple juice and sugar, and beat until all the ingredients are well blended. Strain through a fine sieve into the caramel-lined mould, and place the mould in a large pan on the middle shelf of the oven.

Pour enough boiling water into the pan to come half-way up the sides of the mould. Bake the custard for about 1 hour, until a knife inserted in the centre of the custard comes out clean. Remove the mould from the water, let it cool to room temperature, then refrigerate the custard for at least 3 hours, until thoroughly chilled.

When ready to serve, run a sharp knife around the sides, and dip the bottom of the mould briefly in hot water. Place a chilled serving plate upside down over the mould and, grasping mould and plate together firmly, quickly turn them over. Rap the plate on a table and the custard should slide easily out of the mould. Pour any extra caramel remaining in the mould over the custard.

“A Matchless Bounty of Tropical Fruits: Every Latin American cuisine, and in particular that of Mexico, features a year-round abundance of wonderful fruit. In the markets of most countries there is an endless display of fruits big and small, of every colour and almost every shape.”  

“Pineapples were cultivated by Pre-Columbian Indians in the Caribbean region, and sometimes the thorny, sharp-pointed plants were massed around their villages like barbed-wire entanglements to ward off intruders. . . None of the forms in which pineapples reach their markets in temperate countries gives a true idea of what they are like in their native tropics. Canned pineapple tastes canned, and even frozen pineapple is not like the real thing. . . A prime pineapple ripened on the plant is in a wholly different class. In Mexico pineapples as big as footballs sell for a shilling or less, and they are so fragrant that one of them perfumes an entire room.”

“With sugar so abundant, it is no wonder that the Latin Americans candy almost everything. Candied fruits are cheap and plentiful in the markets, including some kinds that are hard to identify. . . Closely related to candied fruits are the delightful fruit pastes that are found almost everywhere in Latin America. They usually contain nothing but fruit pulp and sugar and can be made semi-solid like thick jam or stiff enough to be cut with a knife. All kinds of available fruit are used.” Jonathan Norton Leonard

Patriotic Pineapple

Khaki Cookery Book

Compiled by our friend, Bill Dowling’s  grandfather’s niece, Ella Dowling from “The Oaks”, to raise funds for the troops during World War I. Eastern Telegraph Print, Dungog NSW.

This book contains some advertisements for long gone businesses that operated in Dungog such as “V.R. Watt Dungog’s Live Jeweller” and “U R Next! E.P. Hutton, Hairdresser and Tobacconist”, plus recipes that include the classic “Australian soup” with the main ingredient being kangaroo tail, “Picnic Pie” which includes 2 sheep’s heads in the ingredients, “Dardanelles Pudding” and “Retrenchment Cake”.

Pineapple Custard, Contributed by Mrs J Lean

Make a custard of 1 quart of milk, 2/3 cup sugar and 4 eggs; heat the milk to boiling in a double saucepan; then add the eggs and sugar, beaten together. Stir well, and when done, set aside to cool.  Have a nice, ripe pineapple picked to pieces with a fork, and sprinkled with sugar. Just before serving the custard, stir in the pineapple.

I couldn’t serve custard without pudding! So I choose

Golden Pudding, Contributed by Mrs Luscombe

2 tblspn sugar, 2 tblspn butter, beat together well, add 1 egg, beat again. Add ½ cup milk, then stir in 1 cup flour in which 1 tspn of baking powder has been mixed. Butter a mould, put in 2 tblspn golden syrup, pour mixture into the syrup, cover with buttered paper, and steam 1 ½ hours.

And in keeping with the theme of Empire this cloth was crocheted by my grandmother, Mabel May Bridge, Anne.