Our lovely friend Alexandra wrote this recipe into her first collection, when she left home in the 1980s.
Pineapple Meringue
Small tin
crushed pineapple; ½ cup sugar; ½ cup milk; 1 dessertspn custard powder; 2 egg
yolks
2 egg
whites, beaten; 2 dessertsp sugar – beat; cinnamon
My additions:
Combine first group of ingredients in a small saucepan, simmer until the custard is thick. Pour into a greased pie dish. Let cool.
Beat egg whites until stiff, add the sugar (some people add a pinch of cream of tartar too), beat some more. Pour or pipe onto custard, sprinkle with a pinch of cinnamon.
Bake at 180°C for about 10 minutes or until slightly golden, Anne
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