25 gm butter or margarine
25 gm cornflour
376 gm pineapple pieces
50 gm sugar
2 eggs yolks
Meringue:
2 egg whites
75 gm castor sugar
glace cherries and angelica to decorate
make the pastry and use to line a 20 cm flan ring, placed on a baking sheet.bake blind in a moderately hot oven (200 C,400 F) for 15 minutes.reduce the oven temperature to moderate (180 C,350F) and bake the flan for a further 10-15 minutes.place the butter or margarine,cornflour,juice made up to 300 ml and the sugar in a saucepan.whisking all the time,bring to the boil and cook for 2-3 minutes.cool slightly.beat in the egg yolks and fold in the drained pineapple pieces.pour into the partly cooked flan case.place the egg whites in the mixer bowl and whisk until stiff.add the sugar and whisk again until stiff.pile on top of the pineapple mixture.bake in a moderately hot oven (200C,400F) FOR 10-15 minutes.decorate