- 227g can pineapple pieces in natural juice
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 3 tbsp cornflour
- 2 large eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 425ml semi-skimmed milk
- 1 tsp vanilla extract
- 50g golden caster sugar
- 2 bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
Preheat the oven to 190C/gas 5/fan 170C. Drain the pineapple juice into a medium-sized pan. Blend in the cornflour then stir in the egg yolks, milk and vanilla extract. Heat, stirring all the time with a small whisk or wooden spoon until the mixture boils and thickens. Turn the heat to low and cook gently for one minute, stirring all the time.
Remove the pan from the heat and stir in half the sugar. Tip in the pineapple, then slice in the bananas and stir everything together gently. Have a taste – add a little sugar if the sauce isn’t sweet enough.
Spoon the mixture into 4 individual baking dishes or large ovenproof teacups. Bake on a baking sheet for 5 minutes while you make the topping.
Whisk the egg whites with an electric hand beater until they hold their shape. Tip in the remaining sugar and whisk until the meringue is glossy. Pile onto the hot desserts and bake for 5 more minutes until billowy and golden.