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Anglo-Indian Recipes, Cakes, Desserts, Sweets etc, Christmas and Festive Sweets
PINEAPPLE EMBASSY PUDDING
August 30, 2008
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.
