This dessert is Petty Elliott's take on kue nastar, a biscuit filled with intense pineapple jam, which is an iconic Indonesian treat. It recreates these flavours in the form of a classic British winter pudding.
- Prepare25 mins
- Cook50 mins
- Total time1 hr 15 mins
Slice the top and bottom off the pineapple. Stand it upright on a work surface and carefully slice off the skin, cutting from top to bottom and working your way around. Rub the salt all over. Cut the pineapple into quarters lengthways, then slice the quarters thinly into 0.5cm slices.
Preheat the oven to 200°C, gas mark 6. In a bowl, mix together the pineapple slices, cinnamon, ½ tsp cloves and 30g sugar. Tip into a 1.5-litre baking dish and set aside.
In a medium bowl, mix together the flour, the remaining 110g sugar and remaining ½ tsp cloves. With your fingertips, rub the butter into the flour mixture for 3-4 minutes until pea-sized lumps form. Scatter the crumble over the pineapple and use your hands to even out the top. Bake for 40-50 minutes or until the crumble is golden and a caramel forms around the edges of the baking dish. Leave to stand for 10 minutes, then serve with ice cream, if liked.