Pineapple Pudding

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.