Ingredients

• 6oz (175g) ginger biscuits, crushed
• 2oz (50g) butter or margarine
• 2oz (50g) soft brown sugar
• 1 x 12oz (375g) can pineapple pieces
• 1 pkt pineapple or lemon jelly
• 2 eggs
• 1 small can evaporated milk
•   glacé cherries or pineapple pieces, to decorate

Method

1. Melt butter in a saucepan, stir in biscuit crumbs and sugar and leave till cold.
2. Drain pineapple pieces, make up the juice to ¼ pint (125ml) with water.
3. Break jelly pieces into a saucepan, add the juice and stir over gentle heat till jelly melts, but do not boil. Leave jelly to cool but not set.
4. Put pineapple pieces into 6 glasses, spoon crumb mixture over them.
5. Whisk eggs and milk together till very fluffy, whisk in the jelly and pile on top of the crumbs.
6. Decorate tops with glacé cherries or pineapple pieces.

Notes