Pineapple Shortcake Crumble
Ingredients
Makes 6-8 Good-Sized Servings
1 x 455 g can crushed pineapple in juice or syrup (2 cans if you want a richer filling) 3 tablespoons custard powder 1/4 cup water 125 g butter 3/4 cup Chelsea white sugar 1 egg 1/4 cup cornflour 1 1/2 cups flour 1 teaspoon baking powder extra 1/4 cup flour approx.
Method
Bring pineapple and its liquid to boil in saucepan, thicken with the custard powder and water combined. Cool. In a food processor, cream butter and sugar, add egg and sifted dry ingredients, except the extra flour. Remove half the dough, press into a shallow sponge-roll tin and spread with the cooled pineapple filling. Add extra flour to remaining dough in processor, pulsing until mixture crumbles. Sprinkle over pineapple filling, pressing down gently. Bake for 25-30 minutes at 180ºC. When cooked, dust with icing sugar, serve warm or cold with cream or ice-cream.
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