Ever longed for one of those recipes you can just ‘do’ whenever it’s needed? Look no further – here it is!
All you need is 2 packets of gingernut biscuits, 600ml cream (whipped), 1 can of crushed pineapple and a plate!
Oh and a slug or 2 of rum.. or brandy.. Whichever you prefer.. And yes, it can be done without the booze – and it’s just as good..
Sure you can gussy it up but this is the minimum requirement and no one will care if you don’t gussy it..
Set yourself up a bit of a ‘work station’. A bowl with the crushed pinapple in it. A bowl with the juice of said pineapple in it (drain the can) .. and the booze.
A platter to “build” the pudding on.
A bowl of whipped cream – I’d put a few teaspoons of sugar in it.
Working quickly, you dunk each biscuit into the pineapple juice / booze mix then smear a bit of cream on each side and ‘stand it up’. This is tricky for the 1st one so be ready for a bit of mess. Once you’re into bikkie #3 it’s all holding itself together ..
Keep dunking and creaming the biscuits together til you run out. Every few bikkies, ladle some of the crushed pineapple onto the lot. Adds moisture and texture..
I tend to do mine in a long ‘roll’ but this could work in a flat slab that you cut up very neatly too .. Maybe you’d do the ‘slice’ 3 bikkies deep?
Once you run out of bikkies, slather the remaining whipped cream on top to cover it all. Scatter with a few spoons of the crushed pineapple.
Or dust with good quality cocoa powder. Or grated chocolate ..
Chill in a very very non-scented fridge. NO smells or it’ll affect the taste!
Serve onto chilled plates.. Everyone loves this, it’s super sweet but kinda good – esp with the gingernut cookies.
For a real sweet tooth hit, try using choc chip cookies and garnish the top with grated choc instead of the pineapple .. still use the juice to soften the cookies tho ..
This really is a simple and fun dessert, kids love to make it and everyone loves to eat it!
Chill for at least 3 hours before serving.