1 1/2 cups plain flour
1 1/2 tsp baking powder
1 x 440g tin crushed pineapple
80g custard powder
2 Tbsp sugar
# Cream butter and sugar, add egg.
# Sift flour and baking powder and stir.
# Press into greased lamington tin and bake at 160c for 20-25 minutes.
# Place pineapple and custard powder in medium sized saucepan.
# Cook on medium heat until mixture is thick and clear.
# Mix in sugar.
# Spread warm topping over cooled base.
# Cut into squares.
Keeps 2-3 days.