Pineapple Meringue Pudding

admin, March 6, 2015

Serving Size: 3-4



  1. 1oz plain unsalted butter
  2. 1 egg yolk
  3. 2 tsp caster sugar
  4. 1 small tin of pineapple rings (roughly 140g)
  5. 1/2 pint milk
  6. 2 dessert spoon plain flour


  1. 4oz caster sugar
  2. 2 egg whites



  1. Oven temp: 120°C /250°F
  2. Seperate pineapple rings from juice. Save juice for later. Chop up pineapple into small slices.
  3. Heat milk until warm, but not boiling
  4. In a seperate pan, melt the butter on a low heat. Mix flour in slowly whisking out any lumps. Cook for a further minute or so until the mixture goes like bread crumbs when whisked to make a roux.
  5. Add the juice to the milk and stir. The total liquid should be 1/2 pint. If there’s not enough, add more milk.
  6. Stir milk/pineapple juice mixture slowly into the roux whisking to prevent lumps. Stir in sugar and egg yolk.
  7. Heat for a further 2 minutes, stirring occasionally, until mixture thickens. Stir in pineapple slices.
  8. Divide mixture between 3 or 4 ramekins.
  9. Whisk egg whites and sugar together until stiff peaks form.
  10. Divide meringue between dishes and smooth out with a spoon.
  11. Put ramekins on a baking tray and cook in the oven for 1-1 1/2 hours until meringue is hard on top and has gently browned on top.
  12. Serve with vanilla ice-cream if desired.


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