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

Method:

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