These are Mr Saturday Night’s favourite traybakes, ever since a lady in his sister’s Florist shop brought them to work many moons ago.
It’s taken this long to get a recipe because they only seem to appear in old charity cookbooks, so I’m very grateful to our cousin Elisabeth for digging out her Mother’s much-loved and well-worn Women’s Institute cookbook to find this for me.
In my usual spirit of not being able to leave well alone, I’ve made a few small changes, to reflect newer ingredients etc. but these little slices of heaven turned out pretty much as Mr SN remembered them.
There is also one serious down-side (apart from the calorie count 😉 ) – you really must let them chill over-night, so that they’ll hold their shape. They are definitely better the next day, or even the day after that (if you have the strength of character – which I lack… )
All that said, they really are delicious, so let’s have a go..
Makes either 16 or 25 traybakes; although as a little goes a long way, I got 25 out of this batch
- Food processor
- Medium sized bowl
- 8″/20cm square, 4cm deep baking tray, greased and lined with baking parchment
- Electric beater
For the biscuit base:
- 200g Ginger nut biscuits, whizzed to crumbs (I recommend doing this in two batches, or else you’ll get lumps)
- 100g butter, melted
For the cream-cheese layer:
- 250g tub of Mascarpone
- 50g icing sugar
- 1 level teaspoon of ground Coriander (see NOTES ↓) or a Capful of vanilla extract
For the Pineapple and cream topping:
- 430g tin of crushed Pineapple in juice, drained (see NOTES ↓)
- 250ml whipping cream
- toasted desiccated coconut (optional) for a final garnish, or some more biscuit crumbs, or a sprinkle of sifted cocoa…
- Firstly, empty the pineapple into a sieve to drain.
- Heat the oven to 180 fan
- Crush the biscuits, and mix through the melted butter until it’s well combined.
- Empty this into the prepared tray and distribute evenly, pressing down into the corners etc. with the back of a spoon
- Bake for 15-20 minutes until crisp, then remove and cool.
- Make the Mascarpone cream – mix the mascarpone, icing sugar and ground Coriander or Vanilla extract (if using) together until well combined. Chill until the base is fully cooled.
- Whip the fresh cream and fold through the drained Pineapple.
Put it all together:
- Spoon the Mascarpone mix over the base, and spread it out evenly –
- Top this with the Cream and Pineapple mixture – again, spread as evenly as possible, and into all the corners!
- Cover with clingfilm and chill in the fridge overnight, or for at least 6 hours.
- After chilling, sprinkle over your topping (in these pictures I just used some cocoa powder)
- Then, using a sharp, pointed knife, cut the traybake into squares, and place each one in a paper case.
- Serve straight from the fridge, and store them there too.
- My 430g tin of Pineapple only yielded 155g when drained – I’ll probably use more Pineapple next time, although I did notice that the flavour intensified with time. Be careful that the Pineapple is not too wet to set the cream properly.
- I found it hard to find crushed pineapple, so I just used ordinary and mashed it up a bit with a fork – didn’t seem to do it any harm..
My Changes (from the original recipe)
- The original recipe used Digestive biscuits for the base. I hadn’t had a Digestive biscuit in years, so I don’t know what they’ve done to the recipe, but to me they were completely tasteless. This is why I decided to use Ginger nuts instead. (Ginger and Pineapple are really good together anyway)
- Instead of Mascarpone, the original recipe used butter cream – please feel free to use this is you want.
- The addition of the ground Coriander makes a really interesting change – it adds a slight citrus flavour to the Mascarpone.