1 cup pineapple minced (grated on the large side or chop finely)
½ tin condensed milk
4 tbsp water (2 tbsp room temp. and 2tbsp hot)
½ cup cream
2 tbsp sugar (if required)
3-4 glucose or digestive biscuits crushed
2-3 tbsp roasted almond flakes (optional)
Cook pineapple, sugar and cloves for 5 minutes. (Don’t add water)
Let it cool.( If you are using tin pineapple, no need to cook them).
Put gelatin in a small bowl and 2 tbsp water. When it swells, add 2 tbsp boiling water and stir till it dissolves. Let it cool.
Add condensed milk and gelatin to the pineapple mixture. Mix nicely and refrigerate.
In the meantime, whip the cream to soft peaks. Fold into the pineapple mixture.
Pour into a bowl and refrigerate overnight or till set.
Place some crushed biscuit and nuts on a serving plate. Carefully dip the pudding bowl in warm water for few seconds and invert the pudding on to the serving plate.
Decorate the sides with more crushed biscuits and fresh pineapple pieces.
Slice and serve.