My mother invented the recipe and a guest who rather enjoyed it thought it should have a name. Hence "Sweet Nancy"
1 x 14oz tin pineapple pieces or rings (NOT cubes) [I use rings]
3 oz butter
3 egg yolks [I always use 4 as I like more meringue] [FREE RANGE}
3 egg whites [Or four ? ]
6 oz sugar
Method Drain off pineapple juice into a measuring jug. If rings, cut up into pieces. Melt the butter in a saucepan, remove from heat and add flour and a pinch of salt (optional). Mix well then cook gently for a few minutes (as for a roux). Make up juice to 1 pint with milk and add to roux with the sugar. Cook , stirring all the time until it boils and thickens, then continue cooking for 1 minute or so. Cool, and add egg yolks beaten with 1 tablespoon of milk. Add pineapple pieces. Pour into oven-proof dish. For the meringue, beat the egg whites until really stiff. Add half the sugar and beat till stiff and shiny. Fold in rest of sugar quickly. Pile meringue on top of the mixture and put the dish into a pre-heated oven at about 250°F until the meringue is firm (and possibly a little gold in places). Maybe 1 hour?
Serve either hot (best) or cold, with runny double cream.