Light, fruity and frothy, these quick puds are a smart choice for entertaining
Prep:20 mins Cook:15 mins
Nutrition per serving
227g can pineapples pieces in natural juice
3 tbsp cornflour
2 large eggs, separated
425ml semi-skimmed milk
1 tsp vanilla extract
50g golden caster sugar
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.
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