The BBC Good Food logo
Pineapple & banana custard meringues

Pineapple & banana custard meringues

Rating: 4 out of 5.6 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Light, fruity and frothy, these quick puds are a smart choice for entertaining

Nutrition: per serving
HighlightNutrientUnit
kcal259
fat5g
saturates2g
carbs48g
sugars14g
fibre1g
protein8g
low insalt0.28g
Advertisement

Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, May 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.6 ratings

Sponsored content