A dull damp cold day in Surrey. A quick trip to Horsell to pick up Amanda, as she had no transport today. Alison, Caroline and Chris had other things to do today, so it would be just Amanda and I.
As usual we started off the a cup of tea and cake, today it was a Pineapple and Coconut Loaf, it was made using a Weight Watchers recipe from the book 35 years of Weight Watchers Favourite Recipes.
Amanda was cutting blocks from the London range from Makower, these blocks are the size of the London bricks 8 1/2" x 4 1/2".
I was making the backing and binding for a quilt using Lee's fabric. Since last week I have added another border.
Lunch was vegetable soup and fruit.
After lunch Amanda laid out the blocks that she had cut.
We also laid out the Birdhouse blocks to have another look on how to put them together.
Pineapple and Coconut Loaf
175g (6 oz) Self-Raising Four
1/2 teaspoon Ground Cinnamon
50g (1 3/4 oz) Low Fat Spread ( I only butter)
50g (1 3/4 oz) Caster Sugar
225g (8 oz) Canned Pineapple Pieces in Natural Juices
2 Eggs Beaten
25g (1 oz) Desiccated Coconut
Pre heat the oven to Gas Mark 2/150C/Fan Oven130C
Line a one pound loaf tin with greaseproof paper.
Sieve the flour and cinnamon into a large bowl. Add the low fat spread and rub in, until the mixture resembles breadcrumbs, Stir in the sugar,
Drain the pineapple and reserving one tablespoon of juice.
Add the eggs and the reserved pineapple juice into the flour mix to make a dropping consistency. ( I found I needed more than one tablespoon of the juice).
Fold in the pineapple and coconut.
Spoon the mixture in the loaf tin and bake for 40-45 minutes or until risen and firm to touch.
Leave for five minutes before turning our and cooling in a wire rack.
I hope you enjoy the loaf .