1 20 oz. can pineapple pieces
2 cups S.R. Flour
2 tbspns. butter
2 tbspns. water
Salt
1 egg
1/2 cup milk
Method: Drain pineapple. Sift flour and salt in bowl. Rub in butter. Beat egg in a cup and add milk. Add to flour and make a scone dough. Roll into a rectangle shape. Spread pineapple over with a little sugar. Roll up like a jam roll. Lift into a greased dish. Pour the pineapple juice over it. Bake about 30 minutes. Serve with custard.
Source: contributed by E. Willoughby in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.4.
2 cups S.R. Flour
2 tbspns. butter
2 tbspns. water
Salt
1 egg
1/2 cup milk
Method: Drain pineapple. Sift flour and salt in bowl. Rub in butter. Beat egg in a cup and add milk. Add to flour and make a scone dough. Roll into a rectangle shape. Spread pineapple over with a little sugar. Roll up like a jam roll. Lift into a greased dish. Pour the pineapple juice over it. Bake about 30 minutes. Serve with custard.
Source: contributed by E. Willoughby in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.4.
