| 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 °C, 400 °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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