1 tin pineapple pieces or
2 teacups stewed pineapple
4 ozs. butter
4 ozs flour
4 eggs
8 ozs.sugar
1/2 pint milk
1 oz. chopped cadjunuts
1 oz. raisins
1 tbsp sugar

Method:

Drain the pineapple pieces from the juice and put the fruit at the bottom of a pie dish, then sprinkle the chopped cadjunuts and raisins on to and leave aside.

Next melt the butter in a saucepan, stir in the flour and cook for a few minutes. Take the pan off the heat and gradually add the cold milk. Return to the heat and bring slowly to the boil, stirring all the time to keep the sauce smooth. Cook until thickened, then add half the sugar and remove from heat and allow to cool.

When the mixture has cooled a bit and is only slightly
warm add the pineapple syrup - this must be put in very slowly-and finally add the beaten egg yolks. Pour this over the fruit and put in oven at moderate heat for approximately 45 minutes.

Whip the egg whites untl stiff, fold in the remaining sugar. Pile on top of pudding and dusting with the one tablespoon of sugar put back into a very low oven for another 30 minutes. Serve hot or cold.
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