• 2 tbsp light butter (30g) I used Lurpak Lighter
  • 3 tsp lemon rind optional
  • ⅓ cup superfine sugar / caster sugar (55g)
  • 3 eggs seperated
  • 4 tbsp self raising flour
  • 1 cup skimmed milk (250ml)
  • 2¾ cups fresh pineapple (450g) chopped
  • 1 tsp icing sugar / powdered sugar


  • Preheat the oven to 180oC / 160oC Fan / 350oF. 
  • Use a little of the butter to grease a 1 litre ovenproof dish.
  • Separate the eggs, placing the egg whites in one large bowl and egg yolks into another large bowl. 
  • Add the butter, sugar and lemon rind (if using) to the egg yolks and beat until they become thick & creamy. Add the milk and sifted flour to the mixture and fold in.  
  • Chop up or crush the fresh pineapple and stir into the mixture to combine. 
  • Now whisk the egg whites with an electric whisk (using clean whisk attachments – see notes above) until they form soft peaks. 
  • Scrape the egg white into the pineapple mixture and gently fold in. Pour the mix into the prepared dish.
  • Bake in the centre of the oven for 40 minutes until the dessert is firm and has turned golden brown. 
  • Leave to stand for a few minutes before dusting with the icing sugar / powdered sugar. 
  • Serve and enjoy!

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