I adapted this recipe from my Granny G’s cookbook, although we don’t know where it originated from! If you have the same recipe or know where I can find out more, please get in touch!


  • 6oz plain flour
  • 4oz butter 
  • 2oz sugar 
  • 4oz butter
  • 6.5oz cups icing sugar
  • 1 egg
  • Whipped cream 
  • Pineapple


  1. Pre heat oven to 170 Degrees,
  2. Rub butter into flour until it resembles breadcrumbs
  3. Stir in sugar and knead lightly 
  4. Roll it out or press it into a tray
  5. Bake until golden brown and allow to cool
  6. Next we’re going to make a buttercream filling.  beat butter and sugar together until combined, before adding in 1 egg, and for extra points, the juice of two passion fruit. There’s a lot of sugar in this recipe, so anything sharp and acidic works great in here. 
  7. Cover cooled base with mixture and chill until firm – 
  8. Whip double cream until soft peaks, and fold in pineapple 
  9. Layer the pineapple cream – this is much easier if the buttercream layer is set. 

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