Pineapple Delight

Ingredients

Base

250g digestive biscuits

2 dessert sp golden syrup

50g butter

Middle

80g butter

140g icing sugar

1 egg

Topping

1 can crushed pineapple (450g)

290ml double cream

chocolate curls

Method

Base: Put the butter and syrup in a saucepan. Crush the digestive biscuits. When the butter had melted add the crushed biscuits to the butter and syrup. Spread the mixture over a greased Swiss roll tin.

Middle: Cream the butter and icing sugar until light and fluffy. Add the egg and mix well. Spread over the biscuit base.

Topping: Drain the pineapple and spread over the tray. Whip the cream and add to the top of the pineapple. Decorate with chocolate curls.

If you are unable to find crushed pineapple, use pineapple chunks cut into smaller pieces.

Variations
For a gluten-free version, use gluten-free digestive biscuits.

A tasty alternative is to use ginger biscuits instead of digestives.