Pineapple Pudding

Pineapple is a tropical fruit , “Tropical” is sometimes used in a general sense for a tropical climate to mean warm to hot and moist year-round, often with the sense of lush vegetation and that’s the climate we have in Kerala , hence we have these in surplus in our place.Its little difficult to cut and clean this fruit I admit , but its worth doing it as for me , this fruit is the most suitable one to make desserts ,have experimented much with this fruit and it never disappointed me so far. You get the pineapple chunks very cheap in market but then I find these fresh one’s almost every time I visit a Mexican market here in Salt Lake.

This is a recipe , for which I have made a vanilla cake ( The recipe I’ll upload soon) , try with a sponge cake or if you don’t have left over cake , you can try these with normal arrowroot biscuits will taste equally good.

Cake – 1/2 of 9inch round – baked cake (or as much to make a small layer in your dessert pan)
Pineapple – 3/4rth of a medium size pineapple
Brown sugar – 1/4 cup
Whipping cream – 1/2 cup
White/powdered sugar -1/4 cup

Heat chopped pineapple in a pan with brown sugar and a little water about 2 table spoon 
This is what you will want it to be , after about 15 mints of cooking the same in medium heat.
Arrange the cake pieces on the base of a pan 
Pour the excess fruit syrup/pineapple extract from the pan over the cake first then top the cake with the cooked pineappleso that the cake pieces would absorb the pineapple flavor.
Press these lightly 
Beat whipping cream with the powdered sugar untill it stay on the beater when lifted 
Almost like this 
Spread over the pineapple layered cake and refrigerate for 2 to 3 hour’s 
If you are using Biscuits , dip biscuits in the pineapple liquid,extract or what ever you call it , and arrange it as the first layer instead of cake.
The End 

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