Ingredients. - A preserved pineapple, castor sugar, four eggs, one pound of short crust.

Method. - Prepare and bake the flan as for Apple Flan. Cut the pineapple into dice and remove all the specks. Strain the syrup, place half a pint of it in a stewpan with a dessertspoonful of sugar, bring to boiling point, and simmer for three or four minutes. Let it cool slightly, then add the yolks of the eggs, and cook gently by the side of the fire until they thicken, stirring meanwhile. Now place the pineapple in the prepared flan, cover with the custard, and spread the stiffly-whipped whites of eggs on the top. Bake in a moderately cool oven until the meringue hardens, and browns slightly. Serve either hot or cold.