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  • 1 x 432 g can crushed pineapple (or pineapple pieces)
  • 1 x 80 g sachet pineapple-flavoured jelly
  • 2 x 200 g packets Tennis biscuits
  • 1 x 380 g can Ideal milk (evaporated milk) , chilled overnight

Drain the pineapple juice into a saucepan, place over a medium heat and empty the jelly into the juice. Stir until the jelly has dissolved. Remove from the heat and allow to cool.

Pour the Ideal milk into a bowl and beat until doubled in size and light and fluffy. Pour the cooled jelly mixture into the Ideal Milk in batches, folding between each addition. Once mixed, add the crushed pineapple. Gently fold in.

Layer the Tennis biscuits closely together in a square dish until the base of the dish is covered with a single layer. Pour some of the mixture over the biscuits. Try and gauge whether there'll be enough mixture for another layer. If there isn’t, use one layer of mixture as the Tennis biscuits can dry the pudding. If you can get another layer out of the mixture, repeat the process. Ensure all the corners of the dish are covered.

Crush 2–3 Tennis biscuits and sprinkle lightly over the dish.

Chill for 2 hours before serving.

Cook's note: In our family, we call it Gogo’s Special. (When I was growing up, it was called Mama’s Special, but it changed once I had my four sons, Mandla, Ningi, Themba and Mfuna.) It’s hard to classify – part pineapple fridge tart, part trifle – but we all make our own version.

This recipe appear in the "What do you love to cook for your sons" in the May 2018 issue of TASTE Magazine.

Yvonne Chaka Chaka

Recipe by: Yvonne Chaka Chaka

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    Maureen Van der riet
    16 May 2018

    Just love most of your recipes, am looking so forward to doing the broccoli and tomato soups soon.
    Taste!!! My absolute favourite mag.

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