1 can pineapple pieces
1 pkt pineapple jelly
1 heaped dsp cornflour
vanilla essence
2 eggs
1 tbs sugar
1 pint milk
Method: Mix cornflour to a paste with a little milk; heat rest of milk and thicken with the cornflour, stirring and boiling for 3 mins. Mix yolks with sugar and add to custard in saucepan. Heat a minute or two, but do no boil. Flavour with vanilla and leave to cool. Drain juice from pineapple pieces and arrange pieces in serving dishes. Pour cold custard over this and mix well. Dissolve jelly in the hot pineapple juice adding sufficient hot water to make up to 1 pint. When jelly is about to set, beat thoroughly with whisk and then add stiffly beaten egg whites and whisk together. Pile on top of custard and chill overnight. Decorate with whipped cream. [Serves 6]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.58 ['Spring Menu']
