Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 30, 2008

PINEAPPLE EMBASSY PUDDING

1 cup cream 1 teaspoon vanilla essence ½ cup sugar powdered 1 teaspoon gelatin 2 drops yellow food colour ¼ […]

1 cup cream

1 teaspoon vanilla essence

½ cup sugar powdered

1 teaspoon gelatin

2 drops yellow food colour

¼ cup water

1 cup chopped pineapple

4 tablespoons chopped raisins and nuts

Whip the cream with the sugar, vanilla essence and yellow food colour. Soak the gelatin in ¼ cup of water then dissolve it over low heat till it melts completely. Cool then add to the cream mixture. Mix in the chopped pineapple, raisins and nuts. Pour into a suitable glass dish or mould and leave in the refrigerator to set.

(Visited 12 times, 1 visits today)
Article written by Bridget White-Kumar
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram