Ann's savoury pineapple dish

“Simply the Best” Annabelle White and Kathy Paterson 1999 New Zealand

Hot Pineapple Dish

Serves 6 as an accompaniment to bbq pork sausages or grilled chicken

125g butter; 5 slices toasted bread; 432g can crushed pineapple; ½ cup sugar; 2 tblsp flour; pinch of salt; 2 eggs

Melt the butter in a large bowl and reserve. Remove the crusts from the bread and cut into cubes about 2.5cm square. Add the bread cubes to the melted butter, turn gently and coat with butter.

Place the crushed pineapple, sugar, flour and salt in another bowl. Beat the eggs lightly and add to the pineapple mixture. Place the pineapple mix in a buttered 18-20cm ovenproof gratin dish. Spread the buttered bread cubes on top of the mix and bake at 180°C 30-40 minutes.