Monday, 24 August 2015
Pineapple for breakfast
Sydney Kindergarten Training College Recipe Book, Waverley, Sydney compiled by Mrs Una Venn Brown, Miss Dorothy Francis and Miss Muriel Woodhouse for use with young children c 1950/1960
Fruit Brown Betty
25 servings (1/2 cup)
2 litres stewed fruit e.g. apple, rhubarb, pineapple; 6 cups soft breadcrumbs or cereal flakes; 225g sugar, brown; 1 tspn cinnamon; 225g melted butter or margarine
Drain fruit before measuring. Arrange fruit in greased dishes. Mix breadcrumbs, sugar, cinnamon and butter. Cover fruit with mixture. Bake in a moderate oven until crumbs are well browned and crisp 30 – 40 minutes.
I combined stewed pineapple, apple and raisins and topped it off with a breakfast cereal mixed with butter, cinnamon and brown sugar. A delicious breakfast served with strawberries and yoghurt! Anne