100 g (3 1/2 oz) canned pineapple in juice, drained and chopped
1 large egg, lightly beaten
50 g (2 oz) black treacle
1–2 tablespoons pineapple juice
3 tablespoons chopped almonds
2 tablespoons demerara sugar
Line 2 baking sheets with nonstick baking paper. Sift the flour and baking powder into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar, orange rind, coconut and pineapple.
Mix together the egg and treacle in a small jug. Pour into the dry ingredients and mix to combine, adding enough of the pineapple juice to form a stiff, sticky mixture.
Drop 10–12 rough-surfaced mounds of the mixture on to the prepared baking sheets. Mix together the topping ingredients in a small bowl, then sprinkle over each mound.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes until golden. Transfer to wire racks to cool slightly, then serve warm.