This Pineapple Delights recipe takes me back in a flash to seventies Ulster. Cups of strong hot sweet tea in china cups and little lush pineapple delight tray bakes were the comfort food of Northern Ireland in those uncertain days of the past.
Traditionally a raw egg was added to the buttercream which topped the biscuit base – I’ve excluded it here because the fashion for using raw egg has waned with all the food scares around raw egg in the late eighties. To be honest, they’re just as nice without it and you don’t have to worry about food safety then if you’re serving a crowd of people.
Trish Deseine gives her own family version ‘Auntie Beattie’s Pineapple Delight’ in her book Home, Recipes from Ireland. She uses ginger nut biscuits in her base, and omits the raw egg too. She just uses a simple topping of pineapple, cream and icing sugar whereas I spread the biscuit base with a simple buttercream before adding the rest of the topping. Both ways taste wonderful and make me all nostalgic for home.
This recipe appears in both editions of The Original Irish Recipe Book.
Paperback edition 2015
New and Revised 2017 e-book edition (cocktails removed and lots more Northern Irish traybakes added)