Tinned pineapple questions and ideas

Instead of using a sponge cake mix you could use a "yorkshire pudding" type batter and make a "clafouti":

Butter shallow dish and arrange pineapple in it.

Mix:

1/2 cup of granulated sugar
4 eggs
1/2 cup of milk
3 tbsnpns flour (self raising)
a pinch of salt

adding the flour last and a little at a time, to make a thick pourable batter.

Pour over pineapple and bake at 325/170/gas 3 to 4 until slightly golden and firm.

I sometimes add a little cream if I get the batter a little too thick and you can use honey instead of the sugar.

Pineapple Custard

Ingredients
serves 4
1 X 376 g (13 oz) can crushed pineapple
3 tbls (25 g) 1 oz cornflour
400 ml (14 fl oz) milk
2 eggs, separated
2 tbsp (25 g) 1 oz caster sugar

Method

1. Drain the pineapple, pouring the juice into a jug and spreading the fruit in a 750 ml/ 1 1/4 pint ovenproof dish.

2. In a bowl, blend the cornflour to a smooth paste with a little of the milk. Heat the rest of the milk in a saucepan until it is just below boiling point, then pour on to the blended cornflour. Stir in well.

3. Return the mixture to the clean saucepan and bring to the boil, stirring all the time.

4. Boil gently for 1 - 2 minutes. Remove from the heat and stir in the reserved pineapple juice.

5. Add the egg yolks to the cornflour sauce. Stir well. Return to the heat and cook very gently, without boiling, stirring all the time, until the mixture thickens.

6. Remove from the heat and leave to cool; stir from time to time to prevent the formation of a skin.

7. Set the oven at 140°c (275°f) gas 1.

8. Pour the cooled custard over the crushed pineapple.

9. In a clean, grease free bowl, whisk the egg whites until stiff, then whisk in most of the sugar.

10. Spread the meringue mixture over the custard, making sure that it is completely covered.

11. Sprinkle with the rest of the sugar.

12. Bake for 30 minutes until the meringue is crisp and browned.

Recipe taken from here

Ps Think I added a little extra sugar to the custard part but that's maybe just me!

I don't know whether the OP made her pineapple-upside-down cake but I have, inspired purely by this thread. I've had that tin of pineapple pieces in the store-cupboard for yonks and yonks so I'm glad that I've used it up. I'm just waiting for it to cool down and shall be having it after I've eaten my home-made veg soup for dinner. Yum

Hi Queen-Bee:hello:

Now you have plenty of ideas, I have added your thread to the existing one on tinned pineapple, to keep the ideas together

thanks
Zip

I too love pineapple,as I find it so refreshing .I made a pineapple trifle last week and it really did cost buttons to make

1 small tin of pineapple rings 20p
1 pineapple jelly 20p
half a packet of trifle sponge 25p (or you could use a slightly going hard left over sponge cake)
1 small tin of evaporated milk 36p
put the jelly squares into a jug and half fill with cold water and the drained of juice from the tin of pineapple,nuke it in the microwave and top up with cold water until you have a pint
bung into a glass serving bowl and chop up the pineapple leaving half to got on the top.put the first half into the jelly so its settles on the bottom soak the sponges on the top so there is a base for the rest of the pineapple to lie on and leave to set.when fully set and hard make a custard with some sugar and birds custard powder and the evaporated milk (This is really creamy, normally I do a small tin, plus one and a half tins of water to dilute it )top the trifle with the custard mix and leave to set.This was so nice last week ,true there was only me to eat it, but it did for pudding for four days and was so nice I am going to make one this week.I find that if I have a substantial pud then I don't have to have such a large dinner first,so often a salad with a jacket spud is quite filling
cost around a pound to make and well worth it