The
Red Cross Tried and True Cookery Book, NSW 1983
Pineapple
Sponge (Recipe contributed by Beryl
Kreckler, Toongabbie Branch)
1 can pineapple pieces; 2
passionfruit; 2 eggs; 1 pineapple jelly; 1 pint (2 cups) milk; 2 tblsp custard
powder; vanilla; 2 tblsp sugar
Drain pineapple pieces and make
juice up to 1 ½ cups with water. Make jelly with heated juice and allow to
cool. Put pineapple pieces in base of a serving dish. Pour passionfruit over
pineapple pieces (2 or 3 according to size).
Separate the eggs, make a custard
using egg yolks, milk, custard powder, sugar and vanilla and pour it over the
pineapple pieces and passionfruit. Beat egg whites until stiff. Fold into
cooled jelly and pour over custard and fruit. (If you are reluctant to use raw
egg white, you could just pour the jelly over the custard).
Refrigerate and serve with cream
or ice cream.
Very sweet, a custard lover would enjoy this dish!
It would look more glamorous made in the small individual bowls
rather than served from the large one! Anne
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