Firstly , next time I will use my cake mixer for the shortcake base as the soft butter didn’t mix well in the food processor. Or maybe the butter should be cold.
I used 2/3 of the mixture for the base as it was too thin in my sponge roll tin.
I added the extra flour then 1/4 cup. Mixed it to crumbs with clean fingers. You will see when you add the flour how much you need to make it crumbly. It may need a wee bit more butter too.
The pineapple mixture need a bit of sugar so after it cooled I added about 3 tablespoons of icing sugar. You may need more or less, depends on your taste.
It also needed 40 minutes in my oven. My oven is quite hot too so it was a much longer bake. Hmmm , strange. The lady I made it for, from her childhood loved it. A great memory for her.
Happy baking all

I love to bake sweets and this recipe is now a family favourite! I would recommend using two tins of pineapple, or one whole fresh pineapple, cooked down for at least 30 mins and slightly mashed.

This is amazing. Have made this recipe so many times and it is always perfect. It is also pretty easy to make. Freezes well so if you make it, cut it into two slabs and freeze (without the icing sugar) you have a quick and easy dessert to pull out for guests! Just defrost at room temp and serve up cold with the icing sugar sprinkled just before serving. Or reheat again in oven and serve hot.

Yum I made this last night and it's almost gone, the men in this house love it.
I used 3 small cans of crushed pineapple and it turned out great.

I think gelatine was used instead of the stated custard powder, as big difference in the colour of the pineapple.