To profess to know a great deal about the Spirit of God is contrary to the nature of the Spirit of God. There is a hiddenness to the Spirit that cannot be uncovered. There is an immediacy of the Spirit that cannot be shoved into vision. There is an invisibility of the Spirit that cannot be forced into visibility. There is a reticence of the Spirit that cannot be converted into openness. For these reasons one feels helpless, inadequate, and unworthy to write a line about the Spirit.

Bernard Ramm

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sainsbury1, Sainsbury’s	1	servings

INGREDIENTS

50	g	Cocoa; (2oz)
75	g	Icing sugar; (3oz)
75	g	Butter; melted (3oz)
125	g	Plain flour; (4oz)
1		142 millilit double cream lightly whipped; (5floz)
4	tb	Icing sugar; sifted
175	g	Pineapple flesh; cut into cubes
		; (6oz)
2	tb	Pineapple jam
1	ts	Water

INSTRUCTIONS

CHOCOLATE PASTRY
FILLING
TOPPING
1. Sift the dry ingredients into a bowl and stir in the butter and
water, to form a soft dough.
2. Press walnut-sized balls of the pastry into 8-10 lightly greased
muffin tins or deep bun tins, pressing up the sides.
3. Line with greaseproof paper and baking beans and bake blind in a
preheated oven 200 &deg;C, 400 &deg;F, Gas Mark 6 for 10 minutes. Carefully
remove the paper and beans and cook for a further 5 minutes.
4. Allow to cool slightly then ease onto a wire rack to cool.
5. Mix together the cream and icing sugar and spoon into the chocolate
cases. Arrange pineapple cubes on top.
6. Heat the jam with the water and spoon a little over the pineapple.
Serve immediately.
Converted by MC_Buster.
NOTES : A delicious quick and easy dessert, which will impress any
dinner party guests.
Converted by MM_Buster v2.0l.

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