Pineapple Gingerbread

1 pineapple
2 tablespoon golden syrup; (2 to 3)
2 3/4 cup self-raising flour
1 teaspoon bi-carbonate of soda
3 teaspoon ground ginger
1/2 cup brown sugar
1 egg
125 g butter; melted
3/4 cup golden syrup; warmed
1 cup warm water

1. Pre-heat oven to 160 degrees c. Line a 23cm square tin with glad bake. 2. Peel pineapple and cut off about 8 x 1cm slices. Cut out the central core and cut each slice into four. Arrange slices in overlapping rows or circles in the prepared tin and drizzle over the syrup. Set aside. 3. In a large mixing bowl sieve together the flour, bi-carbonate of soda, ginger and brown sugar. Add the remaining ingredients and mix with electric beaters until well combined. 4. Carefully pour mixture into the tin, trying not to dislodge the pineapple slices. Bake for about 30-40 minutes, or until cooked when tested with a wooden skewer. Remove from oven and rest in tin for 5 minutes before turning out on the rack to cool.