Pineapple Princess pudding
Inspired by the classic Queen of Puddings these are little, individual mounds of fluffy meringue on slices of ripe pineapple with hints of jam and cinnamon.
Granary Bread, Unsliced
2 slice(s), medium, or wholemeal
Low Calorie Jam
1 teaspoon(s), heaped, or marmalade
2 slice(s), thick, cored
1 teaspoon(s), level
Egg white, raw
- Preheat the oven to Gas Mark 7/220ºC/425ºF and remove the crusts from the bread to make 2 approx. 10cm (4inch ) circles. Toast on one side and spread the untoasted side with the ½ tsp each of the jam.
- Place on a baking tray with a slice of pineapple on top of each.
- Whisk the meringue until it holds stiff peaks and is very dry then add half the sugar and whisk it in.
- Add the rest of the sugar and then pile the meringue on top of the pineapple slices and bake for 3-5 mins until the meringue is golden brown.