| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sainsbury1 | 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 | T | Icing sugar, sifted |
| 175 | g | Pineapple flesh, cut into |
| cubes | ||
| 6oz | ||
| 2 | T | Pineapple jam |
| 1 | t | Water |
INSTRUCTIONS
Sift the dry ingredients into a bowl and stir in the butter and water, to form a soft dough. Press walnut-sized balls of the pastry into 8-10 lightly greased muffin tins or deep bun tins, pressing up the sides. Line with greaseproof paper and baking beans and bake blind in a preheated oven 200 øC, 400 øF, Gas Mark 6 for 10 minutes. Carefully remove the paper and beans and cook for a further 5 minutes. Allow to cool slightly then ease onto a wire rack to cool. Mix together the cream and icing sugar and spoon into the chocolate cases. Arrange pineapple cubes on top. 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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Nutrition (calculated from recipe ingredients)
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Calories: 1136
Calories From Fat: 636
Total Fat: 72.7g
Cholesterol: 163.5mg
Sodium: 2162.9mg
Potassium: 967mg
Carbohydrates: 128.4g
Fiber: 20.1g
Sugar: 1.2g
Protein: 21.9g