Pineapple Sponge from The Times Cookery Book by Katie Stewart
This baked sponge flan ring can also be filled with strawberries or raspberries and glazed for a summer dessert. Before starting, well-butter an 8-inch (20-cm) sponge flan tin and dust with a mixtu...
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Cooking tools:
- Cake ring
- Oven
- Mixing bowl
- Whisk
- Pastry brush
Ingredients
- 1 slightly rounded teaspoon arrowroot
- 1 level teaspoon castor sugar
- 6 prunes, soaked overnight
- 1 (1 lb) (450 g) tin crushed pineapple
- little sherry
- 3 oz (75 g) castor sugar
- 2 large/standard eggs
- 3 oz (75 g) plain flour
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