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Ingredients
- 50 gm Cocoa, (2oz)
- 75 gm Icing sugar, (3oz)
- 75 gm Butter, melted (3oz)
- 125 gm Plain flour, (4oz)
- 1 x 142 millilit double cream lightly whipped, (5floz)
- 4 Tbsp. Icing sugar, sifted
- 175 gm Pineapple flesh, cut into cubes (6oz)
- 2 Tbsp. Pineapple jam
- 1 tsp Water
Directions
- 1. Sift the dry ingredients into a bowl and stir in the butter and water, to create a soft dough.
- 2. Press walnut-sized balls of the pastry into 8-10 lightly greased muffin tins or possibly deep bun tins, pressing up the sides.
- 3. Line with greaseproof paper and baking beans and bake blind in a preheated oven 200 C, 400 F, Gas Mark 6 for 10 min. Carefully remove the paper and beans and cook for a further 5 min.
- 4. Allow to cold slightly then ease onto a wire rack to cold.
- 5. Mix together the cream and icing sugar and spoon into the chocolate cases. Arrange pineapple cubes on top.
- 6. Heat the jam with the water and spoon a little over the pineapple.
- Serve immediately.
- NOTES : A delicious quick and easy dessert, that will impress any dinner party guests.
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