double cream, for drizzling
Preheat the oven to 200C/400F/Gas 6.
For the sponge cake, grease a small, shallow baking tray with butter. Place the pineapple slices onto the baking tray, spread evenly.
Place the flour, sugar, butter and eggs into a food processor and blend together to form a loose mixture.
Spoon the mixture over the pineapple and spread it out evenly with a spatula.
Sprinkle the white chocolate over the mixture and place in the oven to bake for ten minutes, or until risen and golden. Remove from the oven and allow to cool slightly.
For the almond crunch, place a small frying pan over a high heat. Add the caster sugar and almonds to the pan, and cook, shaking the pan occasionally.
When the sugar caramelises to a rich dark brown, remove from the heat. Immediately pour the mixture onto a cold non-stick surface and allow to set and become brittle.
Break up the brittle almond caramel with a rolling pin.
To serve, place a slice of pineapple sponge pudding on a dish. Drizzle with double cream and garnish with some of the almond crunch pieces.
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