1914 Pineapple Pudding

Won first prize in the Sunday Times recipe Contest (reference)

Ingredients:

  • ½ tin (440g) of pineapple

  • 2 oz (30 g) butter

  • 3 eggs

  • 2 oz (30 g) flour

  • 3 gills (350 ml) milk

Method:

  1. Cut pineapple into small pieces and place in bowl

  2. Put butter in saucepan and melt

  3. Add flour slowly then add milk, stirring all the time

  4. Let boil for 5 minutes

  5. When cool, add sugar, juice of pineapple and yolks of eggs

  6. Pour mixture over pineapple and put into the oven for ½ an hour

  7. Beat whites of eggs and put on top then put in oven until set

Best when cold.

Submitted by Mrs R.Petterson, 149 Sewell-street., East Fremantle