Category Archives: No Dairy

Pineapple roll

Pineapple Roll

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Pineapple roll is a classic festive recipe almost everyone will recognise (if you’re old enough!). Originally published in Modern Gelatine Cookery, 1970 – 1974

Ingredients

440gm or 14 1/2 oz Tinned pineapple

1 pkt of lime gelatine

Glace cherries

Method

Remove the lid from your tin of pineapple.

Pour the juice into a cup.

Make it up to 3/4 of liquid with some water.

Pour it into a saucepan and heat on the stove until it’s hot enough to add the gelatine.

Add the gelatine and stir until it’s dissolved.

Pour it into the can.

Put some glace cherries down the centre of the pineapple rings.

Set in the frigde overnight.

Put a plate over the top of the can and flip it upside down.

To remove, cut the bottom off the can and gently push the pineapple roll out.

Slice and serve.

Quick Mix Cake

Quick Mix Cake

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This cake breaks all the rules when it comes to the mixing, but it’s never failed to turn out great. Use it as a base for all sorts of cakes, add a fruity sugar glaze, dried fruit and some spice, cocoa for a chocolate cake or  use it to make pineapple upside down cake!

Ingredients

1/2 cup plus 3 teaspoons of butter/margarine or vegetable shortening for a vegan version

2 cups of self raising flour with a pinch of salt added (or plain/all purpose flour with 3 teaspoons of baking powder)

1 cup of caster sugar

1/2 cup milk (use soy milk for a vegan cake)

2 eggs (or equivalent amount of vegan egg replacer)

vanilla essence

Method

Preheat your oven to 190 degrees C or 375 degrees F

Grease and flour a 22cm or 9″ tin if you want to double the mix and make two layers. If you only want one layer, use a 20cm or 8″ tin.

Sift your flour into a bowl.

Add the rest of the ingredients and mix until it’s light and creamy.

Pour into your tin and bake for 30 – 45 minutes or until it springs back when poked lightly in the centre.