Ingredients
1 pineapple
Caster sugar (for dusting)
4-6 slices of stale sponge cake
About 3 oz butter
2 fl oz brandy, or rum
Chafing dish or flameproof pan
Method
Slice the peel from the pineapple, cut into slices and core. Dust well with caster sugar and set aside. Heat the chafing dish, brown the slices of sponge cake in about 1 oz butter until a light brown, dusting lightly with caster sugar during the frying time. Arrange cake on a hot dish. Wipe out the pan, drop in 1-2 oz butter, put in the slices of pineapple, dust well with sugar and cook rapidly until just beginning to colour. Turn on full heat, pour in the brandy and dish up on the sponge cake while still flaming.