2 canned pineapple rings, shredded into small pieces
25 g (1 oz) plain sponge cake or trifle sponges, diced
1 egg, plus 1 egg yolk
142 ml (5 fl oz) carton double cream
75 ml (5 tbsp) milk
30 ml (2 tbsp) demerara sugar
25 g (1 oz) plain sponge cake or trifle sponges, diced
1 egg, plus 1 egg yolk
142 ml (5 fl oz) carton double cream
75 ml (5 tbsp) milk
30 ml (2 tbsp) demerara sugar
method
1. Divide the pineapple and sponge cake pieces between four 150 ml (1/4 pint) ramekins or small souffle dishes.
2. Beat the egg and yolk with the cream and milk and pour into the dishes. Stand in a roasting tin, with water halfway up the sides and bake at 170°C (325°F) mark 3 for 30-35 minutes, or until just set.
3. Cool thoroughly and chill well, sprinkle with sugar and glaze under a very hot grill. Chill again to serve.
2. Beat the egg and yolk with the cream and milk and pour into the dishes. Stand in a roasting tin, with water halfway up the sides and bake at 170°C (325°F) mark 3 for 30-35 minutes, or until just set.
3. Cool thoroughly and chill well, sprinkle with sugar and glaze under a very hot grill. Chill again to serve.
serving amount
serves 4
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