Application Guide >> Desserts/Sweets
Ginger-Pineapple Pudding
Ingredients
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.
Method
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.
