Pineapple Meringue Pudding from The Mennonite Community Cookbook is a charming dessert that captures the essence of old-fashioned, homemade goodness. This recipe combines the tangy sweetness of pineapple with the light, airy texture of meringue, layered over delicate pieces of lady fingers or sponge cake. Perfect served hot or cold, this pudding offers a nostalgic taste of tradition and is sure to delight family and friends alike.
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Pineapple Meringue Pudding
Description
This dessert is made by MRs. Norman Landis, Lansdale, Pa. And was published in the Mennonite community Cookbook.
Ingredients
2 cups crushed pineapple
1 tablespoon cornstarch
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon lemon juice
2 eggs, separated
6 lady fingers or small pieces of sponge
2 tablespoons sugar
1/2 teaspoon vanilla
Instructions
Combine ¼ cup sugar, salt and cornstarch together in a saucepan.
Add crushed pineapple and juice and stir until smooth.
Cook until slightly thickened (about 5 minutes).
Separate eggs and add ¾ cup hot sauce to beaten yolks.
Mix well and stir into remaining pudding.
Break lady fingers or sponge cake into small pieces and place in greased custard cups.
Add hot pudding and top with meringue made by beating 2 tablespoons sugar in stiffly beaten egg whites. Add vanilla to whites.
Bake at 325° for 12 to 15 minutes or until meringue is a golden brown.
Serve hot or cold.
Makes 6 servings.
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