Well… I have slightly come a cropper because the pudding wasn’t very indulgent at all. But it was numma… This is a go to recipe for lunch parties in the summer, picnics, breakfast or any occasion really, its my pineapple with mint syrup and vanilla ice cream. Occasionally I enjoy really rich puddings (who doesn’t!?) but more often than not, I prefer citrus or fruity puds which round the meal off… this is one of those and I’m hoping you’ll make it a staple in your repertoire!
- 1 pineapple
- 1 lime
- large handful of fresh mint leaves
- 1 tablespoon of sugar
- Vanilla ice cream (you could make this, but I didn’t bother!)
Cut the top off your pineapple and then using a sharp knife peel away the skin. Slice it in half and then cut out the pithy core before cutting into wedges and arranging prettily on a plate.
In your Kenwood, or with a hand blender, mince together the sugar, mint and juice of one lime.
Pour over your pineapple and serve with generous scoops of ice cream. Such a crowd pleaser and unbelievably easy.