Pineapple Pudding


  • 2 tablespoons butter
  • 2 tablespoons gluten free plain flour
  • 3/4 cup sugar
  • 500ml milk
  • 440gm can crushed pineapple
  • 3 eggs, separated
  • 2 tablespoons sugar


  1. Preheat oven to 160’C and grease a baking dish.
  2. Combine butter, flour, 3/4 cup sugar, milk, egg yolks and pineapple into a saucepan over a medium heat and stir constantly until mixture thickens.
  3. Whip egg whites and 2 tablespoons sugar to form a merengue.
  4. Place pineapple mixture into a greased baking dish and top with merengue.
  5. Bake for approximately 15 – 20 minutes or until lightly browned.


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