Pineapple shortcake

• 100 grams butter
• 50 grams sugar
• 1 egg
• 150 grams four
• 1 tsp baking powder
• tin crushed pineapple
• 1 tbsp custard powder
• 1 tbsp cornflour
• 3/4 cup sugar
• 3/4 cup water

1. Cream first measure of sugar with butter
2. Add egg and beat
3. Add flour and baking powder and mix
4. Press into sponge roll tin
5. Bake in medium over for 10 - 15 minutes
6. Heat pineapple with custard powder and cornflour, sugar and water until thick
7. Cool
8. Spread on top of cooked shortcake