Pineapple Puddings Mary Berry Recipes

PINEAPPLE PUDDING

Steps:

• To begin, bring the pot of water to a boil over high heat. Once the water is boiling, reduce the heat to medium high.
• Next, place the mixing bowl on top of the pot. Add sugar, flour and salt to the mixing bowl. Whisk together to combine.
• Blend in egg yolks and milk. Whisk together to combine. Cook stirring constantly for 10 to 12 minutes or until thickened. You will want to be attentive when cooking custard because it can scorch and you'll have to start all over.
• Finally, remove thickened custard from heat; stir in vanilla.
• Assemble the dessert:
• In a small casserole dish or serving bowl, add a layer of vanilla wafers. I like to add some vanilla wafers around the side of the dish also.
• Next add a layer of the pineapple tidbits.
• Pour a layer of the vanilla custard over the wafer/pineapple layer.
• Repeat layering process with another layer of vanilla wafers, pineapple and custard.
• Garnish top with additional vanilla wafers, if desired.
• Delicious served warm or cold. Keep refrigerated.

PANNA COTTA WITH PINEAPPLE AND GINGER

Steps:

• 1. Oil the inside of each mould with sunflower oil, then leave upside down to drain on kitchen paper to remove any excess oil. 2. To make the panna cotta, soak the gelatine leaves in a small bowl of cold water for about 5 minutes or until soft. 3. Pour the single and double cream into a saucepan, add the sugar and gently bring to the boil, stirring to dissolve the sugar, until just scalding (about to boil). Immediately remove from the heat. 4. Remove the gelatine from the water and squeeze to get rid of any excess water. Add to the warm cream and stir until the gelatine has completely dissolved. Stir in the vanilla extract and pour into a jug (see tip). Divide the mixture between the oiled moulds, pouring almost to the top. Allow to cool a little, then cover with cling film and chill in the fridge for a minimum of 6 hours, or ideally overnight, until set and firm to the touch. 5. To make the salsa, mix all the ingredients together in a bowl. 6. Carefully turn out each panna cotta and invert it into the centre of a small plate (see tip). Spoon the salsa on top and around the edges to serve. Cook time: 5 minutes / Chilling time: a minimum of 6 hours Prepare ahead: The panna cotta and salsa can both be made up to 2 days ahead and kept in the fridge. Mary's Classic Tips: * There is a lot of cream, so you may find it easier to split it into two batches, pouring it out a half at a time to avoid spilling it. * To turn a panna cotta out of its mould easily, dip the base in hot water for a few moments until the panna cotta loosens in the mould, then invert on a serving plate.

EVE'S PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
• In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.

PINEAPPLE PUDDING

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.