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As we were eating our tea last night, it occurred to me that it was Sunday and it would be lovely to have a special pudding. But we were almost finished and I had nothing up my sleeve (and more crucially,  in the oven). I used this fact to my advantage, telling my children that I would concoct a dessert worth waiting for… If they tidied their rooms in the meantime. It worked! Tidy bedrooms. And this was the result of half an hour, winging it in the kitchen.

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2oz butter
8oz plain flour
Brown sugar
Desiccated coconut
Flaked almonds
Tin of pineapple

Firstly, rub the butter and flour together to make crumbs. Stir a little brown sugar through it, a little more desiccated coconut,  and some flaked almonds. Pop this mix onto a baking tray covered in baking paper. Chuck in it a preheated oven (200° or so)

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Then, pop your grill on. Lay your pineapple out on some foil, and sprinkle with a little more sugar. Chuck it under the grill.

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At this point, I put the juicey syrup liquid from the tin of pineapple in a milk pan, reducing it down under the heat.

Keep checking your crumble mixture, using a fork to turn over the mixture ensuring it all gets brown. I kept adding a little more coconut, feel free to play with the ratios to suit your taste buds.

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When the pineapple has caught colour and the crumble mix has browned and crisped up nicely,  you are ready! Pineapple goes on the bottom, give it a splash of reduced pineapple syrup,  and pop your crumble mix on top. We had it with a carton of Lidl’s custard.

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