1 stick (8 Tbsp) 115 g (4 oz) butter
125 g (4 oz) plain chocolate cake covering
2 tbsp (30 ml) golden syrup (substitute light corn syrup)
8 oz (225 g) digestive biscuits, crushed
3/4 pint (400 ml) double cream (heavy cream)
three 250 g (8 1/2 oz) cans crushed pineapple, drained
3 tbsp (60 ml) lemon juice
1/4 cup + 1 tsp (40 g) icing sugar (confectioners sugar), sifted
fresh or canned pineapple slices
125 g (4 oz) plain chocolate cake covering
2 tbsp (30 ml) golden syrup (substitute light corn syrup)
8 oz (225 g) digestive biscuits, crushed
3/4 pint (400 ml) double cream (heavy cream)
three 250 g (8 1/2 oz) cans crushed pineapple, drained
3 tbsp (60 ml) lemon juice
1/4 cup + 1 tsp (40 g) icing sugar (confectioners sugar), sifted
fresh or canned pineapple slices
method
1. Melt the butter, chocolate and syrup together in a small pan. Stir in the crushed biscuits.
2. Base-linea 28 x 18 x 2.5 cm (11 X 7 x inch) deep tin with non-stick paper and press the crumb mixture over this; refrigerate to set.
3. Whip the fresh cream until softly stiff and fold in the crushed pineapple, lemon juice and icing sugar.
4. Spread the pineapple mixture over the biscuit base and freeze for at least 3 hours, until firm.
5. Serve cut into wedges or squares topped with a twist of fresh pineapple. Cut off as many portions as required and return to the freezer. Allow portions to come to cool room temperature for 10 - 15 minutes.
2. Base-linea 28 x 18 x 2.5 cm (11 X 7 x inch) deep tin with non-stick paper and press the crumb mixture over this; refrigerate to set.
3. Whip the fresh cream until softly stiff and fold in the crushed pineapple, lemon juice and icing sugar.
4. Spread the pineapple mixture over the biscuit base and freeze for at least 3 hours, until firm.
5. Serve cut into wedges or squares topped with a twist of fresh pineapple. Cut off as many portions as required and return to the freezer. Allow portions to come to cool room temperature for 10 - 15 minutes.
serving amount
serves 10
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