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Application Guide >> Desserts/Sweets


Ginger-Pineapple Pudding


Nice Biscuits - 24 nos.

Fresh Cream - ¼ kg.

Powdered sugar - ½ cups

Pineapple slices - 1 small tin

Ginger Spice Drop™ - 3 drops

Milk - ½ cup

For topping:

Sugar - 2 table sp.

Finely minced cashew nuts - 2 table sp.


  • Melt the sugar in a thick bottomed pan till it turns golden.

  • Add cashew nuts and pour on a well oiled wooden board or marble slab.

  • When cool, crush with a rolling pin and keep aside.

  • Whip fresh cream over a bowl of ice till thick

  • Add sugar and Spice Drop™

  • Chop the pineapple into tiny pieces, drain and add to cream.

  • Lightly moisten the biscuits with milk.

  • Arrange 1/3 of the biscuits in the base of a rectangular glass dish.

  • Spread 1/3 of pineapple cream over it. Repeat layers, ending with cream.

  • Sprinkle the topping over it Leave in the fridge till firm (4 – 6 hrs.).

  • Serve cold.





5-6 Portions