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Pineapple Shortcake

Name: Pineapple Shortcake
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 x 455g can crushed pineapple in juice or syrup (2 cans if you want a richer filling); 3 Tbsp custard powder; ¼ cup water; 125g butter; ¾ cup Chelsea White Sugar; 1 egg; ¼ cup cornflour; 1 ½ cups flour; 1 tsp baking powder; extra ¼ cup flour approx.; Chelsea Icing Sugar, to dust

4.2

Preparation

25 mins

Bake

25 mins

Difficulty

Moderate

Servings

Delight in the tropical taste of Pineapple Shortcake, with a buttery, crumbly base topped with sweet pineapple filling.

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Ingredients
Method

Ingredients

1 x 455g can crushed pineapple in juice or syrup (2 cans if you want a richer filling)
3 Tbsp custard powder
¼ cup water
125g butter
¾ cup Chelsea White Sugar
1 egg
¼ cup cornflour
1 ½ cups flour
1 tsp baking powder
extra ¼ cup flour approx.
Chelsea Icing Sugar, to dust

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=0

{has_more=false, offset=5, total=5, results=[{comment_text=I think gelatine was used instead of the stated custard powder, as big difference in the colour of the pineapple., approved=true, hs_createdate=1702249883646, rating_new__1_5_=2, id=11175567721}, {comment_text=Yum I made this last night and it's almost gone, the men in this house love it. I used 3 small cans of crushed pineapple and it turned out great., approved=true, user_name=Anon., hs_createdate=1702249875417, rating_new__1_5_=5, id=11175329383}, {comment_text=Firstly , next time I will use my cake mixer for the shortcake base as the soft butter didn't mix well in the food processor. Or maybe the butter should be cold. I used 2/3 of the mixture for the base as it was too thin in my sponge roll tin. I added the extra flour then 1/4 cup. Mixed it to crumbs with clean fingers. You will see when you add the flour how much you need to make it crumbly. It may need a wee bit more butter too. The pineapple mixture need a bit of sugar so after it cooled I added about 3 tablespoons of icing sugar. You may need more or less, depends on your taste. It also needed 40 minutes in my oven. My oven is quite hot too so it was a much longer bake. Hmmm , strange. The lady I made it for, from her childhood loved it. A great memory for her.Happy baking all, approved=true, user_name=Sharron, hs_createdate=1702249865081, rating_new__1_5_=4, id=11175634691}, {comment_text=I love to bake sweets and this recipe is now a family favourite! I would recommend using two tins of pineapple, or one whole fresh pineapple, cooked down for at least 30 mins and slightly mashed., approved=true, user_name=Cat, hs_createdate=1702249858181, rating_new__1_5_=5, id=11175392376}, {comment_text=This is amazing. Have made this recipe so many times and it is always perfect. It is also pretty easy to make. Freezes well so if you make it, cut it into two slabs and freeze (without the icing sugar) you have a quick and easy dessert to pull out for guests! Just defrost at room temp and serve up cold with the icing sugar sprinkled just before serving. Or reheat again in oven and serve hot., approved=true, user_name=Zoe, hs_createdate=1702249853750, rating_new__1_5_=5, id=11175479393}]}

Reviews

5

What did you think of this recipe?

Unknown

I think gelatine was used instead of the stated custard powder, as big difference in the colour of the pineapple.

Anon.

Yum I made this last night and it's almost gone, the men in this house love it. I used 3 small cans of crushed pineapple and it turned out great.

Sharron

Firstly , next time I will use my cake mixer for the shortcake base as the soft butter didn't mix well in the food processor. Or maybe the butter should be cold. I used 2/3 of the mixture for the base as it was too thin in my sponge roll tin. I added the extra flour then 1/4 cup. Mixed it to crumbs with clean fingers. You will see when you add the flour how much you need to make it crumbly. It may need a wee bit more butter too. The pineapple mixture need a bit of sugar so after it cooled I added about 3 tablespoons of icing sugar. You may need more or less, depends on your taste. It also needed 40 minutes in my oven. My oven is quite hot too so it was a much longer bake. Hmmm , strange. The lady I made it for, from her childhood loved it. A great memory for her.Happy baking all

Cat

I love to bake sweets and this recipe is now a family favourite! I would recommend using two tins of pineapple, or one whole fresh pineapple, cooked down for at least 30 mins and slightly mashed.

Zoe

This is amazing. Have made this recipe so many times and it is always perfect. It is also pretty easy to make. Freezes well so if you make it, cut it into two slabs and freeze (without the icing sugar) you have a quick and easy dessert to pull out for guests! Just defrost at room temp and serve up cold with the icing sugar sprinkled just before serving. Or reheat again in oven and serve hot.

Method

Bring pineapple and its liquid to boil in saucepan, thicken with the custard powder and water combined. Cool.

In a food processor, cream butter and Chelsea White Sugar, add egg and sifted dry ingredients, except the extra flour.

Remove half the dough, press into a shallow sponge-roll tin and spread with the cooled pineapple filling.

Add extra flour to remaining dough in processor, pulsing until mixture crumbles.

Sprinkle over pineapple filling, pressing down gently. Bake for 25-30 minutes at 180°C.

When cooked, dust with Chelsea Icing Sugar, serve warm or cold with cream or ice-cream.

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

Reviews

5

What did you think of this recipe?

Unknown

I think gelatine was used instead of the stated custard powder, as big difference in the colour of the pineapple.

Anon.

Yum I made this last night and it's almost gone, the men in this house love it. I used 3 small cans of crushed pineapple and it turned out great.

Sharron

Cat

I love to bake sweets and this recipe is now a family favourite! I would recommend using two tins of pineapple, or one whole fresh pineapple, cooked down for at least 30 mins and slightly mashed.