Pineapple Surprise (Serves 8-10)

Thank you Audrey from Western Australia for this real surprise recipe:

Ingredients

1 Victoria Sponge (Approx 20-25cm)
1 Packet Lemon Jelly
1/3 Litre Evaporated Milk
450 gram Can Crushed Pineapple
14 grams Gelatine
Chopped Browned Almonds (To Decorate)

Method

1 Line a loose based 20cm cake tin with greaseproof paper & lightly brush with butter or margarine.

2 Put Victoria sponge in base.

3 Drain juice from pineapple.

4 Make up to just under ½ litre with water.

5 Dissolve jelly & gelatine in this.

6 Allow to half set.

7 Spread pineapple over sponge base.

8 Whisk the evaporated milk until thick then whisk it in the half set jelly.

9 Pour into a prepared cake tin and put in a cool place to set.

10 To serve, remove from cake tin, carefully remove paper.

11 Decorate with chopped almonds.