|Milk||8 Ounce (About 225 Milliliter Or 1 Cup)|
|Vanilla essence||1 Teaspoon (About 5 Milliliter)|
|Plain flour||1 Ounce (About 25 Grams Or 1/4 Cup)|
|Icing sugar||2 Ounce (Also Called Confectioner's, About 50 Grams Or 0.5 Cup)|
|Powdered gelatin||2 Tablespoon (About 30 Milliliter)|
|Kirsch||2 Tablespoon (About 30 Milliliter)|
|Canned chopped pineapple||3 Ounce (About 75 Grams)|
|Double cream||8 Ounce, whipped (Heavy Variety, About 225 Milliliter Or 1 Cup)|
|Glace cherries angelica||1⁄4 Cup (4 tbs)|
1 In a small saucepan, gently heat the milk and vanilla essence to just below boiling point.
In a bowl, mix the flour and sugar and beat in the egg yolks until throughly blended.
Pour the milk gradually into the flour mixture, stirring constantly until smootly.
2 Soften the gelatine in 50 ml (2 oz) (1/4 cup) of warm water arid stir it into the custard cream.
Leave to become lukewarm.
Add the kirsch and mix well.
Chill until partially set and then fold in the pineapple.
3 Whip the cream until it forms stiff peaks and fold it into the pineapple mixture.
Turn the pineapple mixture into a 1.5 litre (21/2 pint) (6 cup) mould and chill in the refrigerator until well set.
4 Unmould the cream and decorate with the pineapple, cherries and angelica.
Serve at once.