Make jelly with 2 cups hot water & 1 cup pineapple juice.

Make custard* from milk, sugar and egg yolks.

Cool both mixtures.

Mix together, add pineapple and beaten egg whites. Leave in fridge to set.

*Making custard from scratch must have been one of those things everyone knew back in Nan’s day. If you’re not sure, here’s a guide:

• In a medium saucepan, heat the milk over medium heat until it just starts to simmer (small bubbles form around the edges). Do not let it come to a rolling boil. Remove from heat.

• While the milk is heating, whisk the egg yolks and sugar, in a heatproof bowl until the mixture is thick, pale, and smooth.

• Slowly pour about 1/4 cup of the hot milk into the egg mixture while whisking constantly. This step is crucial to prevent the eggs from scrambling. Gradually whisk in the rest of the milk.

• Return the mixture to the saucepan and set over low-medium heat. Stir constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom and corners to prevent sticking.

• Cook for 3-5 minutes, or until the custard is thick enough to coat the back of a spoon. It should reach about 80°C–85°C.