Pineapple flans

Radiation Cookery Book, a selection of proved recipes for use with the Regulo New World Gas Cookers, 1955 (First edition 1927) London

Pineapple flans

Ingredients: small individual flan/tart cases; fresh or canned pineapple pieces or crushed; whites of 2 eggs; 4 ozs (100g) castor sugar; vanilla or almond essence

Method: Place a small amount of drained pineapple into each pasrty case, whip the whites of eggs until very stiff, gold in the castor sugar and flavouring. Put a spoonful of the meringue on top of the pineapple, and place for 10 minutes on bottomplate of oven, to set and brown the meringue. Serve hot or cold.

I used gluten-free tart cases from the local supermarket and filled some of them with finely chopped fresh pineapple

      and some with pineapple and orange marmalade before topping with meringue, Anne