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whole-pineapple-pudding with spoon serving some out

Pineapple Pudding Recipe

Easy, tradditional pudding recipe
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine British
Servings 4
Calories 280 kcal


  • Baking Dish


  • 1x 450 g tin pineapple pieces
  • 85 g butter
  • 55 g flour
  • 55 g sugar
  • 3 eggs separated
  • 1/2 pint or more to make juice and milk total 1 pint
  • juice from tin of pineapples


  • 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
Keyword Traditional pudding recipe