Percy pineapples
Makes 8 portions
Prep time – 30 minutes | cooking time – 30 minutes | soaking time – overnight
INGREDIENTS
- 150g plain flour
- 150g self-raising flour
- 5g baking powder
- 130g unsalted butter
- 1 lemon, zested
- 1 orange, zested
- 3g ground nutmeg
- 100g dried pineapple
- 60g dried cranberries
- 140g sultanas
- 25g fresh pinapple
- 100g honey
- 50g dark brown sugar
- 1 egg
- 50g buttermilk
- 1 fruit teabag
METHOD
- Steep the teabag in a bowl of boiling water and add 50g honey and all the dried fruits – leave to soak overnight
- Preheat the oven to 160˚C
- Trim and cut the pineapple into chunks and toss with the remaining honey and brown sugar – roast for 10-15 minutes, make sure they do not burn
- Take the pineapple out of the oven and allow to cool – reserve the juice for glazing later, leave the oven at 160˚C
- Rub butter into the flour until a crumb
- Drain the soaked fruits and add with the citrus zests to the mix
- Whisk the buttermilk and egg together and add to the dry mix
- On a floured table roll out and shape into 8 circles
- Press pieces of roasted pineapple into the center of each circle
- Place on a greased baking sheet and bake for 10 minutes
- Remove from the oven and brush with the reserved pineapple juice – return to oven and bake for 5 minutes by which time they should be golden
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