Pascall Chewy Pineapple Lumps, 185 g

Product Information

Blitz malt biscuits into a fine crumb in a food processor, and chopPineapple Lumps into pieces. Combine into a mixture. Evenly dish out into two greased muffin tins for the base of your cheesecake. The sweet treats were first made in the 1950s by Charles Diver, a confectionery chef at the Regina Confectionery Company. Currently, the only Pascall pineapple lumps in New Zealand are imported from Australia, whereas pineapple chunks are once again made in the New Zealand factory in which they were invented some 60 years ago. What is marshmallow?

Marshmallow is another name for Althaea Officinalis, a pink-flowered marshland plant hailing from North Africa, Asia, and Europe. Rainbow competes with the original Chunks name. It sells two versions, an original Chunk and a Chunk with 15 per cent pineapple juice sold under the Regina brand. The Regina Confectionery Company in Oamaru introduced pineapple chunks around 1952–54. [1] Charles Diver, the confectionery chief and floor production-manager at Regina who would later formulate other classic Kiwi sweets, had the task of using up waste product from other lollies of the time. One sweet in particular — an early version of the chocolate fish with a pineapple-flavoured marshmallow middle — resulted in the most marshmallow left over, which Diver used to create pineapple chunks. [2] [3] The product's name was changed to pineapple lumps by Regina in the early 1960s to give it a more catchy name. [4] Australia's Channel 7 Sunrise television programme offered the lollies to British boy band One Direction among a sample of Australian delicacies, including Vegemite and Tim Tams, with the hosts declaring Pineapple Lumps as "an Aussie delicacy - in Queensland".The 2010 New Zealand film Boy, directed by Taika Waititi, features a scene where the main character’s dad brings home a bag of Pineapple Lumps as a special treat. Ingredients & Nutritional Value

It’s best to melt the chocolate in a double boiler or a bowl placed on top of a saucepan with a little hot (not boiling) water. Place the Pineapple Lumps and biscuits into the Thermomix bowl and crush for 5 seconds on speed 3 or until they have broken into bite sized chunks. Tempering results in a smoother and more glossy chocolate that has a noticeable “snap” when broken or bitten into. This is because the process of repeated cooling, heating, and stirring stabilizes the crystals.

In its online shop, a range of self-manufactured products are for sale, including “pineapple chews”, a variant of the classic pineapple lump, along with peanut clusters, chocolate-covered red liquorice and dipped chocolate jellies. You can also find many of their products in chains like Farro, Fresh Choice, Countdown and New World. In the New Zealand musical comedy duo The Topp Twins, one of the sisters, Jools Topp, is also a big fan of Pineapple Lumps. She’s been known to pass them out to audience members during their live shows.

The story of Pineapple Lumps began in the 1950s when a confectionery company called Regina Confections started experimenting with new candy flavors. One of the company’s candy makers, James Doidge, came up with the idea of combining pineapple flavoring with chocolate. After some trial and error, the Pineapple Lump was born. If people opt to buy handmade products, Adele said, they should be getting exactly what’s been advertised – especially if they’re paying a premium. “If someone is a boutique chocolatier trying to make pineapple lumps, then they should be getting recognition… not someone who is just covering mass produced products.”We stress that this was not intentional and these are learnings that have been taken to heart in recent times.” Line a slice tin with baking paper, making sure you leave plenty hanging over the edge to help you lift the slice out of the tin later. The similarities are remarkable. The uncovered pineapple lump even shares a similar texture – Adele describes it as “hatched” – to the-mass produced variety that’s been a staple of the confectionery aisle for decades, most notably produced by Pascall. Pour the melted chocolate over the top of the slice and add the chopped up Pineapple Lump pieces before placing into the fridge to set (preferably 4+ hours). Regina Confections was eventually bought out by Nestle in the 1970s, and the company continued to produce Pineapple Lumps under the Nestle brand. Today, Pineapple Lumps are also made by Pascall, another confectionery company based in New Zealand.

You can find more classic no bake slice recipes (with both regular and Thermomix instructions) in this post. Have everything you need ready before you begin the recipe, many no bake slices are melt and mix recipes and you may find the ingredients begin to set if you leave them sitting too long. Regina’s pineapple flavored marshmallow fish candies had the most waste product, and thus the pineapple chunk was born. It soon became a classic in New Zealand. Traditional Pineapple Lumps Recipe. This New Zealander confectionery product known as Pineapple Lumps is made by covering a soft and chewy pineapple center with a chocolate coating.

During the mid-80s to mid-90s, the Regina Confections company goes bust after a tumultuous situation involving a forced board takeover and a sharemarket crash, after which the company changes hands several times. Finally, in 2001, Regina is bought by Nestlé, who promptly close the Oamaru factories down and move confectionery production to Australia. Meanwhile, Cadbury (still manufacturing in Dunedin) is working hard to market Pineapple Lumps as a national treasure. Classic ad for a classic lolly (Image: via YouTube) Just make it like a normal cheesecake, add a little food colouring, then the curd to the cheesecake." The Levin-based Potter Brothers produce a range of ‘reimagined’ New Zealand confectionery. But according to some customers, they’re ‘basically just buying lollies and covering them in chocolate’. Stewart Sowman-Lund reports. Tempered chocolate is ideal for coating candies, cakes, and other confectionery. It’s also what’s used for molded chocolates.