Name: Pineapple & banana custard meringues
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 227g can pineapple pieces in natural juice; 3 tbsp cornflour; 2 large eggs separated; 425ml semi-skimmed milk; 1 tsp vanilla extract; 50g golden caster sugar; 2 bananas

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Pineapple & banana custard meringues

Pineapple & banana custard meringues

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 3.5 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

227g can pineapple

pieces in natural juice
3 tbsp cornflour
2 large eggs

separated
425ml semi-skimmed milk
1 tsp vanilla extract
50g golden caster sugar
2 bananas

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Nutrition: per serving

kcal259
fat5g
saturates2g
carbs48g
sugars14g
fibre1g
protein8g
salt0.28g

low

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.

Recipe from Good Food magazine, May 2002

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A star rating of 3.5 out of 5.7 ratings

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