I am a true hoarder…I shop till I drop…no, not clothes or shoes, but food ingredients… so much so, that I more often than not , forget that I even bought some of them. And that’s when the guilt pangs start to settle in. But, do I learn, no. I still can’t keep my hands off the shelves of shops. And this is definitely not something that I am really proud of.
But I am trying…and trying really hard, I mean. I have promised myself to use up my overflowing pantry before indulging in any more crazy shopping sprees. And it was with this noble intention, that, I dragged out the can of pineapples the other day, where it was languishing in a corner. It was fast approaching it’s ‘use by’ date and was begging to be utilised quickly. There was also an open pack of mascarpone cheese that was in the same situation, and so, it was dragged out too.
And I’m so glad that I did , because what I made out of them was a dessert which perhaps took the least amount of time in terms of preparation, than any other that I have made so far. But there was no compromise in the taste. If you like your puddings to have a mellow sweetness, flavoured with a hint of spice(read that as cardamom), and deriving a little sweetness and tartness from the fruit, (pineapple) then this is the dessert for you.
The recipe was created on a whim, but I was really pleased with the outcome..another of those which you’re sure to make many more times…at least I did
Without more ado, this is how I made the pineapple delight…
3 tblsp mascarpone cheese
3 tblsp brown sugar
3/4 tsp crushed cardamom seeds
3 rings of canned pineapple (or fresh)
icing sugar for dusting
- Pre heat the oven at 200 deg C.
- Whisk everything together except the icing sugar.
- Divide equally among 3 ramekins of 4 inches in diameter.
- Fill half of a roasting pan with water and place the ramekins on them.
- Place a ring of pineapple in the ramekins just on top of the mixture.
- Cover the ramekins loosely with aluminium foil.
- Place the tray in the centre of the pre heated oven and bake for 15 minutes.
- Raise the heat to 220 deg cel and bake for another 45-50 minutes….the sides will feel firmer than the centre.
- Remove from the oven, cool for a while and dust generously with icing sugar before serving.
- Serve warm or chilled(the pudding gets firmer on cooling)
- If the rings are larger, then chop them up.
- Can be made as a single pudding in one big pan… it tends to puff up a bit, but will settle down on cooling.
The pudding tastes good either warm or chilled, but I think I loved it better when it was warm and still a bit gooey in the centre. We all enjoyed it. I also made it a couple of days later when we had guests for dinner, and it went down well. This time round, I made a single one instead of individual portions and cut up the pineapple. I served it chilled, sliced into triangles . This is one dessert that I’m really pleased with and am going to make many more times.
Here’s a spoonful of the warm gooey dessert for you to indulge …but no, don’t come knockin’ if your waistline goes expandin’ DD