Cream together egg and sugar. Add the milk and cook over hot water till the mixture coats the back of a spoon.
Dissolve gelatin in 1/4 cup hot milk and mix into the cooled custard. Add cream mixed with powdered sugar.
Line a ring mould with diced pineapple.
Pour the prepared mixture into the mould. Chill and decorate with remaining pineapple slices.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.