Peel the pineapple, slice. Pour into a mixing bowl the flour, sugar and yeast. Add the unbeaten eggs, mix. Little by little, add the warm milk, beating with a whisk to avoid going lumpy, flavor with the rum. Butter an ovenproof dish. Place in the pineapple slices. Pour the batter onto the pineapple. Bake in a moderate oven (400F) for 40 to 45 minutes. Serve cold.
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1 fresh pineapple or 1/2 can sliced pineapple
3/4 cup flour
3/4 cup sugar
1/2 pack dry yeast
4 eggs
1 2/3 cups milk
1 brandy glass rum
1 tbsp butter
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15
mn
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45
mn
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Whether you use fresh or canned pineapple, drain and wipe thoroughly the slices to prevent them from adding their juice to the batter.
