Dessert recipes using tinned fruit have gone completely out of fashion, but they’re still worth trying when fresh stoned fruit is out of season. A pudding like this makes a warm and filling dessert – especially in the colder months.
I’ve lost count of the number of fruit cakes recipes I’ve read over the years, but this is the first one I’ve seen with a cup of coconut in it. It could be an interesting change and as it’s a quick to make, it’s probably worth trying out.
There’s no picture with this recipe so I thought it was going to be one of those wonderfully stodgy baked puddings. Instead I was surprised to discover that it’s a much lighter dessert – butterscotch with a meringue topping. It would be wonderfully sweet and just screams out for some cream on top.
It looks like Mum must have chopped this recipe off the back of a packet of Sunbeam raisins. It’s not a particularly unusual recipe but the combination of chocolate and raisins always works – the cinnamon is an extra touch.
I know tinned pineapple isn’t very popular these days, but back in the 70s it seemed to appear in lots of sweet and savoury dishes. In going through Mum’s collection I’ve discarded many of them as I just don’t think anyone would want to make them now. This one seemed to be a bit of an exception mainly, I think, as the berries add a tartness into the mix and that would counteract some of the sweetness of the pineapple, which in my opinion is the main problem with with tinned pineapple. (The biro underlining is Mum’s so she must have thought it would taste OK.)
Swiss Chocolate Roll is probably the best known chocolate roll. This is just a bit of a step up from that with brandy soaked black cherries adding a bit of a kick. Possibly not one for the children……………