Pineapple Delight
One of the classic traybake recipes. Digestive biscuit base, smooth vanilla buttercream and a top layer of whipped cream and crushed pineapple.
Ingredients
Base
- 8 oz or 225g Digestives/Graham Crackers
- 4 oz or 110g butter, melted
Buttercream
- 6 oz or 175g icing sugar (powdered sugar)
- 4 oz or 110g butter, softened
- ½ tsp vanilla extract
- 1 tbsp cream
- 1 egg (optional, it's fine without)
Topping
- 10 fl oz or 300ml cream, whipped
- 2 x 8 oz or 227g tins of crushed pineapple, well drained
- grated chocolate, to cover
Instructions
- Preheat oven to 325F/160C. Line an 8inch/20cm square tin with baking parchment.
- Crush the Digestive biscuits to fine crumbs. Melt the butter. Mix the butter with the biscuit crumbs and press firmly into your traybake tin.
- Place in the oven and bake the for 10-15 minutes. Set aside to cool.
- To make the buttercream, cream the icing sugar and butter with the vanilla and a splash of cream until light and fluffy. At this stage, if you choose to use the egg, add it to the buttercream and beat well. Spread this buttercream carefully over the cooled base, so as not to dislodge too many crumbs.
- Whip the cream. Fold the drained pineapple through the whipped cream and spread this over the buttercream layer. Put in the fridge to set overnight.
- Sprinkle the top with some Digestive biscuit crumbs. Or crumbled Flake bar. Or grated chocolate. Or crushed Ginger Nuts. Or just leave it plain.