Monday, 23 June 2014

PINA COLADA SUMMER PUDDINGS

The flavours of pina colada scream summer time. I think it’s the coconut in particular, it just makes me think of sun, probably because most sun creams have it in and, being ginger, sun cream is often my best friend. I had planned to make a pina colada tart but it completely failed. Not wanting to give up with the rum, coconut and pineapple combo thought, my mam suggested doing this instead and it completely worked. What you get is a mini, liquor soaked casing holding sweet, and juicy pineapple and mango chunks. Eat in the garden whilst wearing shades (and coconut sun cream).

1 white, uncut loaf (better if slightly stale)
250g pineapple chunks
250g mango chunks
2 tsp coconut milk (use the creamy part if possible)
2 tsp rum (plus a little extra for brushing)
100g golden sugar

Line 6 mini basins (I used plastic pudding moulds) with cling film. Cut the crust off of the bread. Slice random pieces and begin to line the basins with them, pressing together and patching up any wholes. Brush the bread with some rum or spare coconut milk to help form the moulds easily and make sure you have some bread left over for the lids. Once all 6 are lined with bread prepare the fruit.

Cut the pineapple and mango into small, diced chunks and throw into a saucepan with the coconut milk, rum and sugar. Bring to boil and then allow to simmer for a minute or so, just so that the liquid gets a little syrupy and the fruit has sweetened.

Spoon the hot pineapple and mango into each mould, along with the liquid, until each is full. Reserve a few teaspoons for topping the puddings. Take the spare slices of bread and use to seal each pudding, again patching together if need be. Make sure each is tightly sealed. Put a small, dipped plate on top of each pudding to press down each so that the filling and casing are compact together. Stack them for extra weight, placing something like a tip on the top one. Put in the fridge to set (preferably overnight) along with the spare fruit.


To serve, turn the puddings out of the basins by releasing them with the cling film. Spoon over the spare fruit and tuck in.   

                                                       

No comments:

Post a Comment