1 x 455g can crushed pineapple in juice or syrup
3 Tbs custard powder
1/4 cup water
125g butter
3/4 cup white sugar
1 egg
1/4 cup cornflour
1-1/2 cups flour
1 tsp baking powder
extra 1/4 cup flour (approx)
Bring pineapple & its liquid to boil in saucepan, thicken with custard powder & water combined, cool.
In food processor cream butter & sugar, add egg & sifted dry ingredients, except the extra flour.
Remove half the dough, press into a shallow sponge roll tin & spread with cooled pineapple filling.
Add extra flour to remaining dough in processor, pulsing until mixture crumbles.
Sprinkle over pineapple filling, pressing down gently.
Bake 25-30 mins 180 degC.
When cooked, dust with icing sugar, serve warm or cold with cream or ice-cream.