Ingredients:

1 tin of pineapple slices in pineapple juice

1 kg gammon joint

Potatoes

olive oil

100 g margarine (pudding)

100 g caster sugar (pudding)

100 g self-rising flour (pudding)

1 tsp baking powder (pudding)

2 medium eggs (pudding)

1 tsp vanilla essence (pudding)

strawberry jam

desiccated coconut

readymade custard

strawberry essence

red food coloring

Directions:

1. For the gammon. Place 3 pineapple slices at bottom of Crock Pot and then place gammon on top. Put 3 more slices of pineapple on top of gammon and remainder around the sides. Pour the juice over the gammon, cover and cook on low for 8 hrs.

2. For the potatoes: prick potatoes all over and baste with olive oil and mixed herbs. Wrap tightly in foil and place in sc. Cover and cook on High for 5-7 hrs. turning every hr. and half.

3. For the pudding. Mix all ingredients together to form a smooth batter. Line Crock Pot with a large cake case and pour in mixture. Cover and cook on high with a tea towel under lid for 1hr 15 mins to 1 hr. 30 mins. Check after the 1 hr. 15 min mark by poking a skewer through middle of cake if it comes out clean it's done if not then leave for another 15 mins. Once cake is cooked and cooled, cover top with strawberry jam and sprinkle with desiccated coconut.

4. For the custard - readymade custard with a couple of drops of strawberry essence and red food coloring.

Bon Appetit!