PINEAPPLE EMBASSY PUDDING

1 cup cream

1 teaspoon vanilla essence

½ cup sugar powdered

1 teaspoon gelatin

2 drops yellow food colour

¼ cup water

1 cup chopped pineapple

4 tablespoons chopped raisins and nuts

Whip the cream with the sugar, vanilla essence and yellow food colour. Soak the gelatin in ¼ cup of water then dissolve it over low heat till it melts completely. Cool then add to the cream mixture. Mix in the chopped pineapple, raisins and nuts. Pour into a suitable glass dish or mould and leave in the refrigerator to set.

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