Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- FILLING:
- 1 cup dried fruit
- 2 cups pineapple, diced
- 1 cup boiling water
- ½ cup sugar
- 2 tbsp flour or cornstarch
- ½ cup chopped nuts
- ½ tsp grated lemon rind
- 1 tbsp lemon juice
Directions
Boil the dried fruit and pineapple in water until tender.
Add the sugar and flour or cornstarch, blended with a little water, and cook over a low heat, stirring continuously until boiling.
Remove from heat. Stir in the nuts, lemon juice and rind. Leave to cool.
Line a 9 inch pie plate or pan with the pastry, reserving some for the crust. Spread with the cooled filling.
Cover top with pastry and make two slits. Bake in a moderate oven for 30 - 40 minutes.
Remove from the oven and dredge with fine sugar.
Category:Guyanese Recipes
Category:Guyanese Desserts