Banana And Pineapple Pudding
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ladyfingers/6 thin slices pound cake||10 Pound|
|Banana||1 Large, peeled and sliced|
|Canned pineapple chunks||8 1⁄4 Ounce, well drained (1 Can)|
In 1 1/2-quart saucepan beat whole eggs and egg yolks.
Stir in milk and the first 1/4 cup sugar.
Cook and stir over medium-low heat about 10 minutes or till mixture is slightly thickened and coats a metal spoon.
Remove from heat; stir in rum.
Line bottom and sides of a well-buttered 1 1/2-quart souffle dish with ladyfingers or pound cake, cutting pieces as needed to fit.
Arrange banana and pineapple over cake.
Pour chilled custard over fruit.
Beat egg whites to soft peaks.
Gradually add the remaining 1/4 cup sugar, beating to stiff peaks.
Cover pudding with meringue.
Bake in 325° oven 12 to 15 minutes or till meringue is golden.