I received several requests to feature this recipe for Pineapple Delight on the blog, so I’m hoping it’s a favourite for a few more of you out there!
I held off making this for a while as all versions of the recipe that I have contain raw egg and I was a little wary about making a traybake with raw egg in it (although I’m not at all wary about licking the bowl after I’ve just made cake or cookies…yes, I obviously have double standards). Then I decided to just make this traybake without the egg and see how it worked. And it worked out fine. But, if you’re not averse to a bit of raw egg in your baking, then go ahead and add an egg to the buttercream layer.
For anyone reading who is not familiar with a Pineapple Delight, these have a crunchy biscuit base, a smooth buttercream layer and are topped with a creamy pineapple mixture. There’s not really a lot more to say!
Oh, except that this was another ‘guess the quantities’ recipe. The 1 large pot of cream and 1 small tin of crushed pineapple that I bought, more or less worked for me, but I think I would add more pineapple in the future. Or maybe less cream. But really, probably just more pineapple!
4 oz/110g butter
8 oz/225g digestive biscuits or Graham Crackers
4 oz/110g butter
6 oz/170g icing sugar (powdered sugar)
1 egg (optional, because it doesn’t get cooked)
1 large pot of cream (I used about 10 floz/300ml, I could maybe have done with less)
1 small tin of crushed pineapple, well drained (mine was 8oz/227g, I could have done with more)
1. Crush the digestive biscuits (or Graham Crackers) to fine crumbs. Melt the butter. Mix the butter with the biscuit crumbs and press into a well greased or lined traybake tin – mine was my 8inch/20cm tin. Bake for 10-15 minutes at 325F/160C. Allow the base to cool before you make the next layers.
2. Cream the icing sugar and butter until light and fluffy. At this stage, if you choose to use the egg, add it to the buttercream and beat well. I didn’t use the egg but I did add ½ tsp vanilla extract to my mixture and a little splash of cream to make it a little looser. Spread this buttercream carefully over the cooled base, so as not to dislodge too many crumbs.
3. Then whisk the cream. Fold the drained pineapple through the whipped cream and spread it over the buttercream layer.
4. Sprinkle the top with some digestive biscuit crumbs (I’ve also seen the suggestion of using crushed ginger nuts instead).
5. Keep refrigerated until required and then cut into squares. I found that these didn’t hold together that well if I tried to cut smaller pieces. So I cut larger pieces. The sacrifices I have to make!