Pineapple Meringue Pudding
|Butter||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce|
|Canned pineapple pieces||8 Ounce (1 can)|
|Eggs||2 Large, separated|
|Caster sugar||5 Ounce|
Heat the oven to 300°F, 150°C, gas no. 2 and well butter a 1 1/2 pint (900 ml) pie dish.
Melt the butter in a saucepan and stir in the flour and cook for 1 minute.
Drain the juice from the can of pineapple and make up to 2 pint (300 ml) with water, add to the pan and bring to the boil, stirring until thickened.
Remove from the heat and stir in the egg yolks and 2 oz (50 g) caster sugar, then fold' in the pineapple pieces and put into the dish.
Whisk the egg whites until stiff then whisk in the remaining sugar a spoonful at a time.
Pile onto the pineapple mixture and bake in the oven for 30 to 40 minutes until the meringue is crisp and a pale golden brown.