Wednesday, 23 September 2015


2x 185 gram packets of Pascall pineapple lumps
250g packet of milk arrowroot biscuits
125g butter
1 cup  (300 grams) condensed milk

300 grams dark cooking chocolate
1/3 cup thickened cream
35 grams butter

freeze the pineapple lumps for about an hour.

line a 9 x 13 dish with baking paper.

blitz or finely crush the biscuits.

roughly chop the pineapple lumps.

in a medium sized pot, on low heat, melt the butter and condensed milk.

pour the biscuits and pineapples into the condensed milk and stir till well combined.

spoon mix into the dish and press in firmly and evenly to edges of dish.

in a heat proof bowl over a pot of boiling water, melt the chocolate, butter and cream together.

pour the chocolate over the top of the slice and spread to edges.

Sprinkle the left over pineapple lumps over the chocolate and refrigerate till set.

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