1. 1 1/2 teacups milk
2. 1 egg
3. a few drops vanilla
4. 5 tsps sugar

Method of Preparation:

Step 1:	Beat the egg and sugar together.
Step 2:	Pour in the milk.
Step 3:	Cook in a double boiler or in a basin over hot water. And cook very gently until the mixture just coats the back of a wooden spoon.
Step 4:	Cool and add the vanilla essence.

1. 8 crushed marie biscuits
2. 450 grams pineapple slice
3. 1 1/2 tbsps powdered sugar 
4. 100 grams raspberry jelly
5. 3/4 teacup fresh cream
6. 7 tsps sugar

Method of Preparation:

Step 1:	Drain the syrup from the pineapple can and keep aside.
Step 2:	Dissolve the jelly in 2 teacups of boiling water.
Step 3:	Cool a little and add 1 teacup of the pineapple syrup.
Step 4:	Rinse a mould-size 250mm.x125mm. with cold water.
Step 5:	Pour half of the jelly into the mould, arrange the pineapple slices and put to set in the refrigeator.
Step 6:	Mix the custard powder in 1/2 teacup of cold milk. Boil the rest of the milk with the sugar. When the milk starts boiling, add the custard powder, cook for 1 minute and cool.
Step 7:	Beat the cream and powdered sugar.
Step 8:	Mix the cream, custard and vanilla essence and spread this mixture over the set jelly. Put to set again in the refrigerator for 3 minutes.
Step 9:	Sprinkle the crushed marie biscuits over the custard and immediately pour the rest of the jelly.
Step 10:	Put to set again in the refrigerator.
Step 11:	When set, dip the mould in hot water for a few seconds and turn upside down on a plate.
	Cut into pieces and serve.