ginger pineapple pudding
A tropical, zingy chilled pudding — sweet pineapple balanced with the warm bite of Ginger Spice Drop and the deep warmth of Bourbon Vanilla Spice Drop. Light, fresh and perfectly set every time.
- No fresh ginger to grate
- Serve chilled
- Consistent flavour every time
- Made with Natural Ingredients
Ingredients
Ginger Spice Drop — 3 drops · Vanilla Spice Drop — 3 ml
Ginger adds a warm tropical zing; Vanilla adds depth and rounds the flavour — no grating, no measuring pods, consistent every time.
1 cup
Crushed Pineapple (tinned or fresh)
2 Cups
Full-Fat Milk
4–5 Tbsp
Sugar, or as Per Taste
2 Tbsp
Corn Flour or Custard Powder
1 Tbsp
Butter
For Garnish
Chopped pistachios or pineapple pieces
Directions
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1
Make The Custard Base
Mix corn flour or custard powder with 4 tbsp cold milk to make a smooth slurry. Heat the remaining milk and sugar in a heavy-bottomed pan over medium heat, stirring until sugar dissolves.
-
2
Thicken the Mixture
Once the milk is hot, slowly pour in the corn flour slurry while stirring continuously. Cook on low heat for 5–7 minutes, stirring constantly, until the mixture thickens to a creamy pudding consistency. Add butter and stir in.
-
3
Add Pineapple & Spice Drops
Remove from heat. Fold in the drained crushed pineapple. Add Ginger Spice Drop and Vanilla Spice Drop and stir gently to combine — the ginger and vanilla bloom off the heat.
Pro Tip: Always add Spice Drops off the heat. The ginger and vanilla aromatics are delicate — they deliver maximum fragrance when added to a warm (not boiling) base. -
4
Set & Serve Chilled
Pour into individual serving bowls or a large dish. Allow to cool to room temperature, then refrigerate for at least 2 hours until set. Serve chilled garnished with chopped pistachios or fresh pineapple pieces.
