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

1 comment:

  1. I thought that was a tremendous amount of breadcrumbs and then I realised it was for 25 hungry little mouths. It sounds delicious.