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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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Comments, questions and tips (5)

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Overall rating

A star rating of 3.6 out of 5.6 ratings

julieksheridan

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

rabidherbivore

Be careful to use vanilla extract not vanilla essence

maggiebleksley avatar
maggiebleksley

Why? What's the difference?

rothers1953

A star rating of 1 out of 5.

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

veggiefoodlover13

A star rating of 5 out of 5.

it impressed all of my dinner party geusts!!

tuipalmer

A star rating of 4 out of 5.

This was a quick, easy and tasty dessert

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