1 litre milk
2 egg yolks
40g cornflour
80 g sugar
vanilla essence
2 egg whites
icing sugar
20 g butter

Peel pineapple and cut into cubes.

Make the custard from the first 5 ingredients.

Add the butter, 1 beaten egg white and the cubed pineapple. Pour custard into a greased ovenproof dish.

Add small amount of icing sugar to 2nd egg white and beat till meringue consistency. Put little heaps on top of custard, place in moderate oven till egg white is stiff.

Cool. Serve cold.

Working mum variation:
Buy 1 litre vanilla custard instead of making it. Substitute the pineapple with a tin of drained pineapple pieces.

Moesson, May 1992

DATE: November 1995

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