(In which Mr. P embraces the official beverage of Puerto Rico.)
I know what you're thinking.
He's not serious.
He can't possibly...
Well, I am and, what's more, I can.
I'm almost ashamed to say it, but when I first became a legal drinker, my tipple of choice was pina colada. I didn't really like taste of other alcoholic drinks, and was always (am still) drawn to the kind of drink that comes with an umbrella hanging out of the glass. What I must have looked like... In fairness though, I wasn't alone. A group of us sixth formers would always go for cocktails on Fridays.
Of course, this was all years ago, and whereas you'd now most likely find me nursing a pint of creamy ale (forced attendance at CAMRA beer festivals on more than one occasion has changed my palate somewhat), I still have fond memories of those yellow drinks.
When I was making the Cherry Ripe Lamingtons, I suddenly thought about Pina Coladas, and how I hadn't had one in a long time. And that was it. They cried out to be made.
In fairness, they aren't as much of a success as the Cherry Ripes. The pineapple flavour is hard to detect, and I'd drench the cake cubes in the juice from the pineapple tin if I made these again. In fact, I would probably use fresh pineapple.
Even so, I liked these a lot. Fun lamingtons, and good memories of times gone by!
Pina Colada Lamingtons
You will need:
1/2 quantity Mr. P's Lamington Base
1 small tin of pineapple chunks in juice
400g dessicated coconut
100g sifted icing sugar
250ml double cream
400g plain chocolate, chopped
- Cut the cake into 16 squares, and slice each in half horizontally so as to make thin sandwiches.
- Mix half of the coconut with the icing sugar, 50ml cream and the chopped pineapple cubes. Add some juice too, to make a thick paste. It won't be brightly coloured, but you could add yellow colouring if you like. I didn't.
- Melt the chocolate and remaining cream together, and allow to cool.
- Spread the tops of half of the cake squares with about 1 tbsp of the filling, and top with another cake square. Press together firmly.
- Dip these sandwiches into the chocolate and cream, before rolling them in coconut. It helps to put the coconut in a shallow dish.
- Stand on a wire rack to set for an hour or so. It's not in the photographs, but we had these with a scoop of ice-cream, and it was a good move.
Don't forget to Re-Invent the Lamington! Deadline 26 January.