Pineapple Delights

These no-bake British tea-time squares layer simple pleasures: a buttery digestive biscuit crumb base, a thick spread of butter icing, drained crushed pineapple, and a generous topping of fresh whipped cream.

The digestive biscuit base is the foundation. When mixed with melted butter and a sprinkle of sugar then chilled in a swiss roll tin, the crumbs set into a firm, slightly sweet crust that holds up to the soft toppings without going soggy. Half an hour in the fridge is the minimum.

Draining the canned pineapple thoroughly is the make-or-break step. Wet pineapple weeps juice into the icing and turns the whole dessert sloppy within hours. Press it firmly in a fine mesh strainer until almost dry to the touch.

Pro Tips

• Crush the digestives finely with a rolling pin or food processor, large chunks make a base that crumbles when sliced.
• Use chilled butter at room temperature for the icing, this whips up smoother and lighter than cold butter.
• Spread the icing in an even layer, uneven spots create thin patches where the pineapple juice can soak through.
• Whip the cream just to soft peaks, overwhipped cream turns grainy and butter-like.
• Slice with a sharp knife wiped clean between cuts for clean edges.

Variations

• Top with toasted coconut flakes for a tropical edge before serving.
• Use canned mandarin orange segments or crushed strawberries in place of pineapple.
• Add a tablespoon of rum to the butter icing for a boozy adult version.