Mexico The Complete Book of Mexican Cooking

Budin de Pina (Pineapple Pudding)

I have to be honest. I am quite surprised that this recipe made it onto the blog. Generally, I am quite discerning when it comes posting dessert recipes. What’s more, unlike the recipe for capirotada that I posted, this Pineapple Pudding recipe seems to have fallen through the cracks of history.

So, what made it so special that I had to post about it? On the surface, this recipe uses a lot of familiar ingredients for mid-century desserts: almonds, ladyfingers, jam, sherry, eggs. What sets it apart is they way it brings those components together. Making a kind of marzipan concoction with ground almonds and pineapple is a new nice twist. But, what I think really makes this dish pop is the use of sour cream. The bright acidity of the sour cream balances the incredible sweetness of the rest of the dish. Altogether, this dish is a perfect storm of flavours and textures and delightful little forgotten curio from the kitchens of Mexico. Based on its obscurity and slightly continental flair, this dish feels to me like a colonial import. This kind of fusion cuisine that was created during the mid-century to appeal to Western palettes. I am always curious about the provenance of dishes like this one. Perhaps, it was a staple at one of the hotels in Mexico City. Or perhaps, Ortiz came across it during an official dinner with her ambassador husband. We’ll never know.


12 ladyfingers
Apricot Jam
2 cups chopped pineapple
1/2 cup ground almonds
4 egg yolks
1/2 cup sugar
1/2 cup sherry wine
1/4 tsp ground cinnamon
Sour cream
Toasted slivered almonds


  1. Combine pineapple, ground almonds, egg yolks, sugar, 1/4 cup of the sherry and cinnamon and cook until thickened.
  2. Split ladyfingers in half. Lay first half on serving tray and spread with apricot jam. Sprinkle with sherry.
  3. Spread with half of pineapple mixture. Top with ladyfingers and repeat pineapple and sherry.
  4. Chill. Before serving top with sour cream and slivered almonds.