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Banana, pineapple & meringue pud


  • Preheat oven to 230°C fan forced (250°C normal).
  • Arrange the cake in the base of a gratin dish (or casserole) and then spoon the pineapple chunks with some of the juice on top.
  • To make the meringue, beat the egg whites until soft peaks form using a hand beater. Then add the caster sugar, little by little, and continue beating until stiff and shiny.
  • Place dollops of the ice cream on top of the pineapple, leaving a wide edge. Then spread the meringue over the lot and cook in the oven for 3-5 mins until lightly browned.
  • Serve immediately.
  • nb. A good splash of any fruit liqueur can be added to the pineapple, if you like.


  • 1 made banana cake (or any other fruit cake or loaf), finely sliced
  • 1 medium can pineapple chunks
  • 3 egg whites
  • 180 gm caster sugar
  • vanilla ice cream, softened a little

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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