Makes eight portions
Prep time – 30 minutes
Cooking time – 30 minutes
Soaking time – overnight
- 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
- 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.
We would love to see your creations! Tag us on social media@SearcysLondon #StayinwithSearcys
DID YOU KNOW
Pineapples have a long history with The Alnwick Garden. Not only are they a universal symbol of hospitality but back in the 18th century, The Alnwick Garden was one of the first to produce this exotic fruit In England. In 1825 the 3rd Duke of Northumberland proudly took six beautiful specimens to Paris, to the coronation of the French King, Charles X. To honour this association, we have created the Percy Pineapple, a delicious plump teatime bake bursting with pineapple, cranberries and sultanas.