Pastry: Sieve together the flour, salt, baking powder and castor sugar.
Break butter up into small pieces and rub into dry ingredients with the fingertips, working lightly.
Mix to a pliable dough with cold water.
Roll out on a floured board fairly thinly.
Grease a smallish Swissroll pan; cut dough to fit, allowing for the depth of the tin.
Lay dough in tin.
Roll a strip, by hand, on the paste board.
Wet this one side and lay it down the middle of the pan, divi- ding it into half or two squares.
Cut two pieces of waxed paper the size of the squares and lay them on.
Sprinkle with mealie rice to keep flat.
Bake in a hot oven until done.
Just before the baking is completed, remove waxed paper and allow bottom of flan to cook.
Filling: Peel the pineapple, then cut it up lengthwise, removing 'eyes' and core.
Grate it and cook with a half-cup of water until done, adding salt and sugar to taste while cooking.
When done, thicken with the custard powder mixed with a little cold water.
Add knob of butter.
Stew the cherries in a half-cup of water, add- ing sugar to taste.
Fill one side of the flan with cherries and the other with pineapple, spooning a little of the juice over them.