What can be better than drinking Tropika? Well, I’ve got the answer for you right here: Tropika Pineapple pudding. I found the recipe in Clover’s Economical Family Fare cookbook; the company compiled the book because it wanted to help families that live on a fixed income to make affordable, healthy meals for their families.
- 1x 440g tin of pineapple pieces, drained
- 250ml Clover Tropika Pineapple flavour
- 1x 80g packet lemon jelly
- 30ml gelatine
- 60ml extra Clover Tropika flavour
- 380g Clover condensed milk
- 250ml Clover fresh cream
- Drain the pineapple pieces and top up the juice with the Tropika to 500ml, pour the 500ml liquid into a saucepan and bring to a boil. Set the pineapple pieces aside until needed.
- Stir the jelly powder into the liquid and keep stirring until it has dissolved. Place in the fridge for approximately 30 minutes to cool down. Mix the gelatine with the 60ml Tropika and leave until it becomes spongy. Melt the gelatine over boiling water, or place it in the microwave oven for a few seconds, but make sure that the gelatine mixture doesn’t start to bubble. Add the gelatine mixture to the cooled-down jelly mixture, stirring continually to prevent it from turning stringy.
- Stir the condensed milk into the jelly mixture.
- Then beat the cream until stiff, and then fold it into the jelly mixture. Add the pineapple pieces and mix well.
- Choose the jelly moulds or glasses you would like to put the jelly in and rinse with cold water, pour the jelly mixture into them and leave to set in the fridge for fivehours, or until set.
- If you decided to use jelly moulds, dunk them in hot water quickly and unmould them on a serving platter and serve. If you decided to use glasses you can serve it in the glasses.
If you don’t like the pineapple flavour you can always use one of the other flavours and then change the fruit to suit the flavour. I once made it with the Tropical flavour and still used pineapple pieces, and it was delicious.
Words: Natassha Burrell