Pineapple Duff is a traditional Pitcairn Islands recipe for a classic steamed, yeasted, pudding that contains pineapple in the batter. The full recipe is presented here and I hope you enjoy this classic Pitcairn Islands version of: Pineapple Duff.
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This is a very traditional yeasted steamed pudding, except that instead of using dried fruit (as in Plum Duff), the Pitcairn Islanders have adapted the recipe to use local pineapples instead.
Ingredients:
1 large Pineapple diced and cooked (or 1 tin crushed pineapple)
250g butter
100g sugar
720g (about) strong white flour
2 tbsp instant yeast
Method:
In a saucepan heat the pineapple and enough water to make up to 500ml. Add the butter and sugar, continue to cook until the sugar has dissolved and the butter has melted.
Take off the heat and set aside to cool until lukewarm.
Sift 240g of the flour into a bowl. Stir in the warm pineapple mixture until well combined with the flour. Add 2 tbsp instant yeast along with 120g more flour. Fold in well to combine then cover and set aside to rise for 20 minutes.
Stir in more flour into the dough until pliable. Turn onto a floured work surface and knead, adding more flour, until the dough no longer sticks to your hands.
Turn the dough into a large, grease, bowl and set aside to rise for about 40 minutes, or until doubled in volume.
You now need a large pan and a smaller pan that will sit inside it. Knock the dough back then put in the smaller pan (grease this first).
Add the lid to the smaller pot and cover with clingfilm. Set aside for 10 minutes.
Place the larger pot over medium heat and fill about 1/4 of the way with boiling water. Gently sit the smaller pot inside then pour in more boiling water until it's about 3/4 of the way up the sides of the smaller pot.
Bring the water to a boil, add a tight-fitting lid to the larger pot and steam the pineapple duff for about 2 hours, topping up the liquid levels to ensure the liquid does not run dry during this time.
After 2 hours, remove the smaller pot. Uncover, remove the lid and quickly cut a slit in the duff to let the steam out so it wouldn’t flop. Carefully turn the pudding out onto a wire rack.
