Ingredients
- 1 passion fruit
- 1/2 lime
- 100ml double cream
- 20g sugar
- fresh pineapple
Equipment
- Small saucepan
- Chopping board
- Dishcloth – very important! Children need to clean…
- Tea-towel
- Dish suitable to set one portion of pudding (smaller than a cereal bowl, or the pudding will be a thin layer on the bottom!)
- Tupperware that the pudding dish can be sealed inside to take home, given that it makes it out of the kitchen!
Method
Half the passionfruit. Scoop the flesh out and pop in a dish. Squeeze the lime juice on top and mix together. Leave on the side.
Put the cream and sugar in the pan. Carefully heat until the sugar has dissolved. Bring gently to the boil and simmer for 2 mins. Take off the heat and immediately add the passionfruit/lime mixture. The mix will begin to thicken immediately so quickly pour into pudding dish. Leave to cool before popping in the fridge to set (usually a few hours, but we’ll pop ours in the freezer while we prepare the pineapple).
Pineapple: slice off the foliage at the top of the pineapple and the base. With the pineapple still standing up, slice away the pineapple skin from the top to the bottom. Do this in sections. You may find little circles of skin remaining on the flesh. It is possible to make v-shaped cuts diagonally across the side of the pineapple to remove these! Give it a go 😬. Slice the pineapple into four pieces by slicing directly through the pineapple from the top to the bottom. Lay each piece on its side and cut away the tough core. Chop each piece in to bite size segments.
Skills
- juicing
- setting cream with acid (in this case lime juice with passionfruit)
- preparing pineapple