Al-Ahram Weekly On-line 26 Oct. - 1 Nov. 2000 Issue No. 505
Published in Cairo by AL-AHRAM established in 1875

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Pineapple pudding

By Moushira Abdel-Malek

Ingredients:

125gms well-drained, crushed pineapple (canned)
1/2 cup castor sugar
1/4 cup all-purpose flour (sifted)
2 eggs (separated)
2 packets vanilla
3/4 cup whole milk
icing sugar
1tsp baking powder
45gms butter (softened)

Method:

Cream butter and sugar together until light and fluffy. Blend in flour and baking powder, followed by pineapple. Whisk egg yolks, milk and one vanilla packet together. Lightly mix into pineapple mixture. Beat egg whites with the remaining vanilla until soft peaks form. Fold lightly into pineapple mixture. Pour into a greased oven-proof casserole dish. Bake in a moderate preheated oven (190°C) for 35 to 40 minutes, or until golden browned. The top should be a cakey crust with a custard consistency underneath. Serve warm with both cream and ice-cream, and a dusting of icing sugar.

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