Mel and Mal's Raspberry and Pineapple Pile

  • 25g butter
  • 3 pineapple slices or rings, fresh or tinned
  • 2 tsps castor sugar
  • 3 drops of vanilla extract
  • 1 tbsp dark rum
  • 1 tbsp maple syrup
  • 3 tbsp double cream
  • Zest & juice of half an orange
  • 16 fresh raspberries
  • 3 sultana drop scones
  • Mint leaf to decorate
  • Icing sugar

Here's one that I invented in a Ready Steady Cook moment in The Kitchenary store in Norwich. Talk about throw a few ingredients together!

Serves : 4        Prep/Cooking Time : 30 mins

Tip : Don't fiddle about making such a small quantity of drop scone mix, buy a pack from the supermarket and save on time and energy!


Prepare the Fruit and Drop Scones

Using a metal cutter ring, 4 inches tall, press down the cutter onto the pineapple rings (fresh or tinned) so that they are all the same size diameter.

Do the same with the scones.

With an apple corer, cut a hole out in the middle of both the fruit and the scones.

Put these ingredients to one side and place the clean cutter in the centre of a serving plate

Cook the fruit and start the Pile

In a heavy based frypan, add the butter and heat till frothing.

Add the pineapple rings, sprinkle sugar over, cook until lightly brown then carefull turn over and do the same on the other side.

Add the rum and cook for a further 1 minute.

In the meantime, pop the scone circle under the grill and warm through lightly.

Bringing forward the metal ring on the serving plate.

Leaving the remnants of the rum etc in the pan and putting to one side for the sauce, remove the pineapple and place one round into the metal ring, then on top of that, place one of the scone rounds and keep doing that until all the pineapple rings and scone circles are used.

Making the Sauce

Going back to the pan, add all but 3 of the raspberries and glaze all over with the juices in the pan for just 20 seconds.

Remove the raspberries and fill up the centre of the stack, ensuring that there are 3 on the top of the pile. Put to one side.

Into the pan add the maple syrup with the cream and the 3 raspberries and cook on a medium to high heat until the sauce thickens and reduces by half.

Strain through a sieve and pour over and around the stack.

Carefully lift off the metal ring and drizzle with double cream and lightly dust with icing sugar and top with a sprig of mint.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES