One of my oldest friends came to visit yesterday with her family. I've known her all my life. Her dad is my dad's oldest friend and her gran was my gran's best friend (their ashes are scattered in the same spot). We are practically family, so I thought it would be the perfect opportunity to make this pudding.
This was my grandmother's recipe. Made from tinned pineapple covered with a sweet white sauce enriched by egg yolks and topped with meringue. It was my dad's favourite pudding when he was a child. She used to make it for us regularly and my mum also made it. But it has been many years since I last ate it and when my gran died in August at the age of nearly 102 I made sure I got the recipe.
After consulting with an expert (my mum) in order to fill in some of the sketchier details of gran's recipe- 'put in the oven to set' -how long for, what temperature? I was ready to tackle the pud.
Gran's Pineapple Pudding
1 tin (425g) of pineapple chunks/rings.
2 oz butter
2 oz flour
15 fl oz milk
1½ oz sugar
2 eggs separated
3 oz caster sugar
1) Cut pineapple up if in rings and put in the bottom of a dish with a little of the juice.
2) Melt the butter in a saucepan letting it brown slightly. Add the flour and stir well.
3) Stir in the milk and cook for 5 mins stirring all the time while it thickens.
4) Take off the heat and stir in the 1½ oz of sugar plus a tablespoon or two of the juice.
5) When it has cooled a little beat in the egg yolks.
6) Pour over the pineapple and put the dish in the oven for 35 mins at 160°C/140°C fan oven.
7) Make the meringue - beat the egg whites until they are stiff (you should be able to turn the bowl upside down without them falling out)
Add the 3 oz sugar a spoonful at a time beating well with each addition. The mixture should be shiny.
8) Spread the meringue over the pudding and put back in the oven at the same temperature for about 20 mins. Keep an eye on it in case it burns.
It can be made ahead. If you want to warm it up do so in a very low oven or the underneath bit will become too solid. Gran's pineapple puds were always slightly runny in the middle.
It was delicious. I passed on the recipe to my friend who says she will make it for her dad. Judging by my children's enthusiastic response it is set to enjoy a revival.
What about you? Do you have a legacy recipe in your family?
My elder son who is an air cadet, took part in a Remembrance Day parade this morning. I'm always struck by how well attended this event is despite the inevitable cold and dampness that accompanies it.
- They shall grow not old, as we that are left grow old:
- Age shall not weary them, nor the years condemn.
- At the going down of the sun and in the morning,
- We will remember them.