Pineapple Pudding

Ingredients

• preserved pineapple
• pineapple syrup

Method

1. 1

   Make the pudding exactly in the same way as ginger pudding is made from preserved ginger, using preserved pineapple instead of preserved ginger, and pineapple syrup for the sauce instead of the liquor in which the ginger was preserved.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 182. The excerpt below is the record exactly as published.

Pineapple syrup is also sometimes used i for cooking purposes. A very delicious 1 pudding can be made from preserved pineapple, whether preserved in tins in j slices or preserved whole. This rich and high-class pudding is made exactly in the same way as ginger pudding is made from preserved ginger (see Ginger, Preserved), the only difference being that pineapple is used with the other ingredients instead of preserved ginger, and the pineapple syrup is used for making the sauce instead of the liquor in which the ginger was preserved. HOUSEKEEPER'S GUIDE. 125 PINEAPPLES, CRYSTALLISED.— Crys- tallised pineapple is one of the most favourite forms of crystallised fruit; indeed it will be noticed that when a dish of crystallised fruits is handed round for dessert, containing slices of pineapple, almost invariably the pine- apple is the fruit that is first selected. When, therefore, a dish of crystallised fruits is prepared, it is the truest hospi- tality to obtain if possible an excess of pineapple over the other fruits compos- ing the dish. A rcallj’ good dessert consists in the variety of the dishes that will be eaten. Too often housekeepers are in the habit of serving their dessert on the system of having a variety of very pretty dishes to look at, but none of which they know will ever be eaten at all. PINEAPPLES IN SYRUP.— Pineapples are preserved cut in slices in tins in syrup. It is a very delicious dish, and is always very popular served just as it is for dessert. Preserved pineapple can also be used for making a very nice sweet. I have already described how to make borders of rice under the head- ing of “ Apricots in Tins.” (See Apri- cots in Rice Borders.) The tin should be opened, and the apricots piled up as high as possible in the centre of the dish. A little of the syrup can be coloured red ivith a little cochineal, and thickened with a little gelatine, to be poured round the base of the fruit be- tween the rice border and the dish itself ; but the pale yellow colour of the pine- apple is better as it is without the addi- tion of the red colouring matter, though a little red rim round the bottom of the pineapple, between it and the rice border, looks very pretty. A still greater im- provement to the dish is to surround the border of rice, outside the border on the dish, with a row of preserved greengages. Pineapples preserved this way are very often used for making pineapple pud- ding, a receipt for which will be found under the heading of “ Ginger, Pre- served”—(see Ginger, Preserved)— the only difference being that preserved pineapple

Cook this with the app: pantry check, scaling, and the assistant.