Pineapple Halos

National Trust of Australia (Tasmania) Recipe Book Produced by Southern Regional Women’s Committee 1969

Pineapple Halos  

1 packet plain cake mix; 3 tblspns cornflour (slightly rounded); 1 egg; pineapple rings; 2 tblspns undiluted evaporated milk; chopped preserved ginger; cherries

Place cake mix in basin and stir in cornflour. Mix to a stiff dough with egg and undiluted evaporated milk. Knead and roll out to 5mm thickness. Cut into 8cm rounds. Place rounds on a greased tray and top with slices of pineapple. Fill centre with chopped ginger, cover with remaining pastry circles and place a cherry on top. Prick tops, bake 200°C 12 to 15 minutes. Serve with cream or custard.

Jane “The way the ginger suffused with the pastry was sublime.”