Pineapple Cobbler

Ingredients:

1. Fresh pineapple chunks 400g

2. All-purpose flour 150g

3. Sugar 150g (divided)

4. Milk 200ml

5. Butter 85g

6. Baking powder 1 ½ tsp

7. Salt ½ tsp

   8. Lemon zest 1 tbsp

Method:

For momo wrapper:

Preheat the oven at 175C/347F. Place the pineapple chunks in a mixing bowl. Add 75g sugar and lemon zest, mix well and keep aside for 10-15 minutes (keep stirring few times). Sift the flour baking powder and salt in a separate mixing bowl. Add remaining 75g sugar and stir. Pour in the milk and whisk until the batter becomes smooth. Do not overmix.

Melt the butter and pour it into the bottom of 9inch baking dish. Carefully spread the batter over the melted butter without stirring them. Spoon the pineapple mixture with all the juices it has left, over the batter evenly. Do not stir or swirl the batter and fruit together.

Place the baking dish over the baking tray and bake for 40-45 minutes or until you see the sides and top of the cobbler becomes golden brown. Take out of the oven and check for doneness by inserting toothpick in the middle. If it comes out clean your Pineapple Cobbler is ready. Let it cool completely. Serve with whipped cream or ice-cream.

Enjoy!