Pineapple & banana custard meringues

Pineapple & banana custard meringues

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(7 ratings)

Prep: 20 mins Cook: 15 mins


Serves 4
Light, fruity and frothy, these quick puds are a smart choice for entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal259
  • fat5g
  • saturates2g
  • carbs48g
  • sugars14g
  • fibre1g
  • protein8g
  • salt0.28g
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  • 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…


  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.

  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.

  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.

  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.

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Comments, questions and tips

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26th Nov, 2010
I cheated and used ready-made custard instead of making it myself and it worked just as well and wasn't as bitter. Have also tried it with raspberries and peaches instead of pineapple and banana. YUMMY1
8th Oct, 2009
Be careful to use vanilla extract not vanilla essence
maggiebleksley's picture
26th Feb, 2014
Why? What's the difference?
2nd Feb, 2009
have to agree with janeykuchen, yuk it was very bitter, I made it for a dinner party and NO ONE ATE IT, what a waste of good food
4th May, 2008
YUK!!! what makes you think you need a whole teaspoonful of Vanilla extract?? it was bitter and frankly unpalatable - I had to throw it out after one serving, I won't be doing this again to your recipe, It's a good idea but the ingredients were not right, Banana also goes black if left, so cold pudding looked like an accident with a herd of slugs !! My husband was not impressed as he 's not fond of overripe bananas anyway...
10th Jan, 2008
it impressed all of my dinner party geusts!!
4th Jan, 2008
This was a quick, easy and tasty dessert
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