Instructions: Place the flan case on a baking tray and drizzle with the rum and scatter the pineapple pieces on top. Scoop the ice cream over the pineapple and form a mound. Place in the freezer while you make the meringue.

Whisk the egg whites until they form stiff peaks, whisk in the sugar a little at a time until smooth and glossy. Quickly spread the meringue over the ice cream ensuring it is completely covered.

Bake for 3 to 5 minutes at 230?C/450?/gas mark 8 until golden brown. Serve immediately.

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