Here is the recipe…
Beat together the whipping cream and thick cream, adding icing sugar gradually,using an electric beater, till it is doubled and creamy…
Remove the crusts from the bread and cut each slice into four squares. Spread a thin layer of cream on the base of your pudding dish…
Dip the bread in sugar and pineapple syrup and squeeze nicely. Make a layer of bread on top of cream, without any gap. Cover with another layer of cream. Sprinkle chopped pineapple and praline on top of that…
Spread another layer of cream and continue layering. The top most layer should be of pineapple and praline…
Ingredients
- 14 - 16 slices Bread (I used regular white bread)
- 500 ml Whipping cream
- 500 ml Thick cream
- 3-4 tbsp Icing sugar
- 2 cups Chopped pineapple (I used tinned pineapple, a tin of 570 gms)
For sugar syrup
- 3/4 cup Sugar
- 1 1/4 cup Water
For Praline
- 3/4 cup Chopped nuts (I used blanched almonds)
- 1/3 - 1/2 cup Sugar
Instructions
- To make praline, heat sugar in a non stick pan with 1-2 tbsp water, when it caramelises, add chopped nuts. Make sure the nuts are coated well with the caramel. Pour the praline onto a baking/parchment paper. Let it cool. Crush them using a rolling pin.
- Drain the syrup of the tinned pineapple completely and keep the syrup aside. To make sugar syrup, mix together water & sugar. Heat it till the sugar dissolves & let it boil. Remove from fire. Let it cool completely. Add the reserved the syrup of the tinned pineapple to this and stir well.
- Beat together the whipping cream and thick cream, adding icing sugar gradually,using an electric beater, till it is doubled and creamy. Spread a thin layer of cream on the base of your pudding dish.
- Remove the crusts from the bread and cut each slice into four squares. Dip the bread in sugar and pineapple syrup and squeeze nicely. Make a layer of bread on top of cream, without any gap.
- Cover with another layer of cream. Sprinkle chopped pineapple and praline on top of that. Spread another layer of cream and continue layering. The top most layer should be of pineapple and praline.
- Layers go like this - starting with cream+ bread+ cream+ pineapple & praline+ cream+ bread+ cream+ pineapple & praline.
- Refrigerate the pudding till you serve. It has to be refrigerated for minimum 3 hours, before serving.
Notes
The original recipe doesnt have praline, I added it for extra crunch.
You can set the pudding in a big pudding dish or in individual pudding bowls.
If you are using individual jars like the first pic, you can use a piping bag to fill the cream. It will be less messier.
You can use any nuts of your choice to make praline, like cashew, almonds or hazelnuts..
This can be stored in an airtight container for 2-3 days in the refrigerator.
I used Al Marai brand whipping cream and Puck brand thick cream.
You can set the pudding in a big pudding dish or in individual pudding bowls.
If you are using individual jars like the first pic, you can use a piping bag to fill the cream. It will be less messier.
You can use any nuts of your choice to make praline, like cashew, almonds or hazelnuts..
This can be stored in an airtight container for 2-3 days in the refrigerator.
I used Al Marai brand whipping cream and Puck brand thick cream.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
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Hi Maria,
We don’t get thick cream here in India , can you suggest a substitute?
Hi Rania,
You can use Amul fresh cream.
Hi Maria… I had made this as a part of an unexpected get-together of family members, should say that the whole thing got ready to serve in less than 3 hours and tasted like as though hours had gone into its preperation!!! Would be posting it on my blog shortly… thank u so much for all the lovely recipes u keep posting…
http://sweettoothraf.blogspot.com
Hi Rafeeda,
Thanks for your comment dear :) Nice to know that this one worked well for you..
Thanks for sharing it on your blog too..
Cheers
Maria
Can we use whipped cream for layer??
Hi Renu,
I’ve used a combination of whipping cream and thick cream for layering. I havent tried it with only whipping cream. May be you can try a small batch n see whether it works..
Cheers
Maria
Hi Renu,
I’ve used a combination of whipping cream and thick cream for layering. I havent tried it with only whipping cream. May be you can try a small batch n see whether it works..
Cheers
Maria
Can we use whipped cream for layer??
Hi Maria
I made this as Easter lunch dessert and came out well. Thnx. This is the sixth no-bake dessert recipe in my book now. I also made ur mutton biriyani which was very tasty.
Maria, Hv u ever tried whole chicken roast with potatoes and masala?If Yes, can u pls share it?
-Tres Louis
Thank you Tres! I’m glad MariasMenu was a part of your Easter :)
I havent tried whole chicken roast yet :(
Cheers
Maria
Thank you Tres! I’m glad MariasMenu was a part of your Easter :)
I havent tried whole chicken roast yet :(
Cheers
Maria
Hi Maria
I made this as Easter lunch dessert and came out well. Thnx. This is the sixth no-bake dessert recipe in my book now. I also made ur mutton biriyani which was very tasty.
Maria, Hv u ever tried whole chicken roast with potatoes and masala?If Yes, can u pls share it?
-Tres Louis
Maria, I tried this out last weekend and it was a hit :) I couldn’t find “thick cream” so used “heavy cream”. Are they the same? Thank you!
Thanks Mary Ann! I’m not sure about the texture of heavy cream, since it’s not available here. I’m assuming it to be something like athicker version of whipping cream. Thick cream is not flowy, it has a spreadable consistency.
Cheers
Maria
Hi Maria,
I have tried many of your recipes and all were awesome! Keep those recipes coming our way!
Questions on this recipe – can I use double cream? And can this be made a day in advance? Will it lose its freshness? And the weight of pineapple can you mentioned is it after draining the syrup?
Thanks!
Hi Anon,
Thanks a bunch for trying the recipes from here. Great to know that you like them.
I havent tried it with double cream, but may be you can give it a try. Yep, you can make it one day in advance and weight of pineapple is before draining the syrup.
Hope your pudding comes out well and you enjoy it.
Cheers
Maria
Maria…a quick clarification..i had used dream whip, it did come out yummy…is whipping cream d same??
Hi Maya,
In the original recipe, which my friend gave me, she used dream whip. So it’s ok to use it..
I think dream whip is a substitute for fresh whipping cream.
Cheers
Maria
Hi maria….tried this recipe and cant tell you..it was just too awesone that the bowl was cleaned up immediately after 3 hours…thanks a lot for d wonderful recipes…god bless
Hi Suz,
Thanks a bunch dear :) Great to know that this dish was well appreciated at your place..
Cheers
Maria
hiii can i use puck cream instead of puck thick cream?
Hi Lija,
Does puck cream has a thick consistency? If, so you can use it..
Cheers
Maria
Thanks a lot Priya for your comment and wishes. Happy to know that your dessert came out well :)
Cheers
Maria
Maria,
This looks mouth watering! Just one quick query:
Can I use some cake, say, sponge cake in place of the white bread?
Zerene
Hi Zerene,
Thank you! Yes, you can do that.. I’ve posted a similar cake recipe. You can see it here: https://mariasmenu.wpcomstaging.com/desserts/pineapple-praline-gateau
Hi Maria, I tried this pudding on week end and all my family and friends loved it. Thanks for this reciepe
Thanks Blooms for trying this out :) I’m really happy to know that this recipe came out well for you.
Thanks for the comment too..
Cheers
Maria
hi maria, ur photos look soo nice very tempting as well.. can i know which camera/model are u using to take the photos.. Keep rocking!!
Thanks Bindia :) I use Nikon D 40x Camera, but I use Sigma 50mm f/1.4 EX DG HSM Lens.
Cheers
Maria
Loved your dessert recipes..pls psot more, Maria. A query: is there a specific whipping cream brand that you would recommend? I’d really like to know.
Thank you Swapna :) I’m trying very hard to loose weight ;), but I’ll try to post good dessert recipes when I get some good ones.
I use Al Marai brand whipping cream, its a famous brand in Gulf.
Cheers
Maria
all your receipes are awesome….
Thank you Surekha :)
looks so yummy…will try soon :)
Thanks Soja! I do hope you will like it..
Cheers
Maria
Vow sound so yummmmy. Im gonna give a try on my sons b’day.
U R creative. Keep it up.
Thank you Bruce! Hope you get to try this and like it too..
Wish your son a very happy b’day! God Bless!
Cheers
Maria
In the recipe mentioned above you have specified pineapple syrup from the tinned pineapple to be mixed with sugar syrup. But how would we get this syrup if we use fresh pineapple?
Hi Minnu,
If you are using fresh pineapple, just increase the qty of sugar syrup and add 1/4 – 1/2 tsp of pineapple essence (optional), if you like.
Cheers
Maria
Thank you so much maria..your blog has turned me into someone who loves to experiment in the kitchen.Have tried almost all your dishes and now will try this one..tomoato souffle and chicken curries have been repeated requests from friends and family..god bless
Hi Anamika,
It was a pleasure reading your comment dear.. thanks a ton!
Great to know that you’ve tried many recipes from here..
Best wishes to you too..
Cheers
Maria
Hi Maria,
Which whipping cream and thick cream did you use.
Hi Zainu,
I used Al Marai whipping cream and Puck thick cream.
Cheers
Maria