Pineapple Pudding - The Triangle Community Newspaper

from Georgie Adamson’s parents’ days
1 tin pineapple
1 packet pineapple jelly
2 eggs
1 pint milk
1 dessertpoon cornflour
1 tbs sugar
Vanilla, water
Drain pineapple, reserving juice and cut into small pieces. Place into glass dish.
Make custard with egg yolks, cornflour, sugar, few drops of vanilla.
When cool, pour custard over pineapple and mix together.
Dissolve jelly with reserved pineapple juice, adding enough water to make one pint. Beat egg whites stiffly and fold in when jelly is setting then pour carefully over the custard. Allow to set overnight.
Serve with ‘slimming’ whipped cream.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

About The Triangle

The Triangle, a not-for-profit, local, community newspaper, comes out on the first day of every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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