Heat Oven to gas Mark 4 or Equivalent (350)
If using fresh Pineapple peel and core it, then slice into 6 sections, chop 1 section into small pieces and keep separate.
Cream sugar and butter until light and fluffy
Beat the eggs and add to the sugar/butter mixture, the fold in the small pineapple pieces.
Sieve the flour and Baking Power together and fold into the mixture until light and creamy.
Grease a 3 pint pudding bowl, (6” deep) and place the mixture into this, place in the oven for approximately 20 – 25 minutes check by pushing a knife into the centre of the sponge, when cooked the knife will come out clean.
Make the custard by mixing all ingredients together and keep stirring until think and smooth, then place on one side.
When the sponge is cooked take out of the oven and then turn the oven down to Mark 1 or Equivalent, Place the remaining Pineapple on to the top of the sponge and then pour the custard over this.
Beat the 3 Eggs whites and ˝ of the sugar together until you have firm peaks, then fold in the remaining sugar and the corn flour, (Do not beat the mixture) until you have soft peaks, and then spoon the mixture on top of the custard, and form peaks, place into the centre of the oven for approximately 20 / 25 minutes. ( This can be eaten either Hot or Cold….ENJOY!)