Application Guide >> Desserts/Sweets

Ginger-Pineapple Pudding

Ingredients

Nice Biscuits	- 24 nos.
Fresh Cream	- ¼ kg.
Powdered sugar	- ½ cup
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 Ginger 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