Ouma Verona’s pineapple pudding


My grandma doesn’t own a fancy electric mixer. She doesn’t believe they work as well as the vintage hand beater that belonged to her mother. With her hand beater she whips up a bowl of cream that will make KitchenAid weep. I on the other hand can only dream of a KitchenAid. How strange life can be…

If you’ve tried Ouma Verona’s never-fail banana bread, you will be very excited to see her name appear on this pineapple pudding recipe. It is an absolute crowd pleaser and a true blessing when you need to make dessert for a horde in record-breaking time. My grandma uses her hand beater to whip up the ideal milk for this recipe, and believe you me, I can taste the difference.



1 x large pineapple

200 ml sugar

1 packet jelly (you can use any flavour, but the raspberry gives a lovely pink colour)

1 can ideal milk, cooled


1. Remove the pineapple skin and grate the soft part, leaving the stalk.

2. Mix the grated pineapple and sugar in a saucepan and bring to a boil. Remove from heat and add the jelly.

3. Let the pineapple mixture cool down while beating the ideal milk. It should form soft peaks.

4. Mix the pinapple mixture with the ideal milk and place in a serving dish. Leave it in the fridge for around 3 hours to set.

5. Serve with custard, cream or ice cream.


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