Preheat oven to 150 degrees C

Grease a pie or baking dish

Drain the juice in the pineapple tin and measure it and measure some milk to make the total liquid 1 pint (568ml)

Place the pineapple pieces in the dish

Melt the butter over a gentle heat in a saucepan

Sprinkle on the flour and add the milk stirring continuously until smooth

Cook for 2 minutes

Remove from heat and add the pineapple juice, sugar and egg yolks

Stir until smooth

Pour over the pineapple pieces

Bake in the oven for 20 minutes or until the pineapple custard is set

Beat the egg whites until they are stiff

Spoon over the top of the custard to completely cover it

Return to the oven for 10 minutes or until browning on top

Serve hot or cold