Percy Pineapple Recipe

Makes eight portions

Prep time – 30 minutes

Cooking time – 30 minutes

Soaking time – overnight

INGREDIENTS

• 150g plain flour
• 150g self-raising flour
• 5g baking powder
• 130g unsalted butter
• 1 lemon, zested
• 1 orange, zested
• 3g ground nutmeg
• 100g dried pineapple
• 60g dried cranberries
• 140g sultanas
• 25 fresh pineapple
• 100g honey
• 50g dark brown sugar
• 1 egg
• 50g buttermilk
• 1 fruit teabag

Method:

• Steep the teabag in a bowl of boiling water and add 50g honey and all the dried fruits – leave to soak overnight.
• Heat the oven to 160˚C.
• Trim and cut the pineapple into chunks and toss with the remaining honey and brown sugar – roast for 10-15 minutes, make sure they do not burn.
• Take the pineapple out of the oven and allow to cool – reserve the juice for glazing later. Leave the oven at 160˚C.
• Rub butter into the flour until a crumb.
• Drain the soaked fruits and add with the citrus zests to the mix.
• Whisk the buttermilk and egg together and add to the dry mix.
• On a floured table roll out and shape into 8 circles.
• Press pieces of roasted pineapple into the centre of each circle.
• Place on a greased baking sheet and bake for 10 minutes.
• Remove from the oven and brush with the reserved pineapple juice – return to oven and bake for 5 minutes by which time they should be golden.