No Bake - Eggless Pineapple (Marie Biscuit ) pudding - Step by step - Celebrating my Blog's, third year anniversary !!!

 Today , " Savitha's Kitchen " is officially entering into its fourth year of blogging. I am happy to share this with all my friends, fellow bloggers and all my well wishers. Today I am going to share a very easy dessert "Pineapple ( Biscuit )  pudding ". Here, pineapple is preserved with sugar.I have shown how to prepare pineapple preserve in my previous post.Check the recipe here. It is added into whipped cream and spread it on biscuit layer.Its a quite easy pudding, but it will make our guests so happy. I bookmarked this at Cooking Easy 's   blog  2 years ago. Now only had a chance to post it. 

 

 

Ingredients:

1.Marie biscuits          -        14 -16 pieces

2.Whipping cream      -        1 cup

3.Pineapple preserve -       1 cup

4.Chocolate shavings  -        1 tbsp.

5.Milk                          -        1/2 cup

6.Sugar                         -        1 tbsp

 



Servings                  : 6 - 8
Preparation time      : 15 - 20 minutes
Setting time             :  4 hours approx.


Method :

 Place a mixing bowl and whisk attachment of a hand mixer in the freezer for 20 minutes. This way, cream can be whipped safely. After 20 minutes, add 1 tbsp. of sugar whip the cream till stiff peaks. Place the whipped cream in the refrigerator, untill it is needed. When we are ready to assemble the pudding,mix the pineapple preserve with the whipped cream using a spoon. Reserve some pineapple pieces from the preserve for garnishing.

Take milk in a bowl. Select a pan ,it can be a circle or a square one. Take the marie biscuits and dip them in  milk. Arrange the biscuits in the pan. If we have some gaps, just fill it by breaking the biscuit into halves.

 

 

Scoop the pineapple preserve ,whipped cream mixture on the biscuit layer. 

 

 

Spread the mixture evenly on the biscuit layer. This way all the gaps will be filled between the biscuits. 

 

 

Again dip the bisuits in milk and arrange on top of the whipped cream , pineapple preserve mixture for a second layer.

 

 

Again spread the  pineapple mixture. Fill all the gaps properly.

 

 

Garnish the pudding with the pineapple pieces, which were taken from the preserve. If you want to make it colourfull, sprinkle some chocolate shavings. Cover the pudding using a cling wrap and refrigerate for atleast 4 hours. I refrigerated it over night. When you want to serve, take it out from the fridge, slice it using a knife and serve. We can also wet the knife, and slice it ,this way we will have a clean slice.

 

 

Notes:

* We can also use an egg in the pudding for a stiffer consistency. Just whisk the egg and add it with the whipped cream and pineapple preserve.

* Adjust the sugar according to the sweetness of the pineapple.

* If we whip the cream more, then it will become flat. So whip it till stiff peak.
* We can also use some other biscuit like digestive biscuits. But I prefer marie for its texture.