I love retro food. Some people seem to think it’s naff but if I see a prawn cocktail on a menu you can bet your bottom dollar I will order it. Back in the day, anyone who was anyone would serve their guests a snazzy prawn cocktail in a Sundae glass and it would have been thought the epitome of cool. Those were the days. Sigh. If only it were still so easy!
That’s not to say that every retro dish has me dusting off the old shoulder pads in excitement. The pineapple and cheese on a cocktail stick is not something that has ever appealed and I fear it never will. Pineapple on pizza is another one that has me all confused, I just don’t get it.
A retro pineapple dish I can definitely get on board with is the pineapple upside down cake that Mark mentioned as the first dish he ever learnt to cook. As a super fan of old fashioned and traditional puddings, this dish jumped out at me and I knew I had to create a recipe around it.
Find the recipe here.
I really like puddings that you can make in advance. I love throwing dinner parties and I love cooking but when I have people round I actually want to be able to talk to them…shock horror. Of course, there are times when this isn’t true and it’s actually a relief to able to hide in the kitchen, but we shan’t dwell on that. Making a pud ahead of time saves you a whole load of bother and as I truly believe all food tastes better at room temperature, really why wouldn’t you want to get ahead of the curve?
This is also, incidentally one of the easiest puddings to make. It’s so easy, and also works beautifully with apples, or pears. You can make a normal cake sized version, just use a 28cm sauté pan that you can pop into the oven, but I think these little individual ones look quite elegant for a party.
Beautifully easy sponge made in seconds, sweet roasted fruit and a heavenly caramel fudge sauce. Actually, who says this is for sharing?