| How To Cook: |
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1. Melt the butter in pan and stir in the flour till smooth.
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2. Add milk gradually, stir in 1 oz. sugar and boil for 3 minutes.
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3. Beat the egg yolks; add the sliced or diced pineapple.
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4. If fresh fruit is used, stew with a little water, then drain.
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5. Pour the flour mixture on to the pineapple, put into an ovenproof dish and bake in a slow oven (325°F) until set.
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6. Whip the whites of eggs and add 1 tablespoon sugar and whip again, then pile on the pudding and return to the oven to brown.
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7. Serve with cold coconut cream or ordinary cream.
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