Although this is a souffle, it appears to be cooked entirely on the stove top, at least that's how the instructions appear to read (i.e. cook covered). It seems to make for a delicious, hot pudding ... even though it's called a souffle due to the addition of egg whites. Either way, I'm sure it turns out tasting good. But then again, I love anything with tapioca.

Hot Pineapple Souffle

1 can crushed pineapple
1 cup water
1/2 cup quick cooking tapioca
1/2 cup sugar
2 egg whites, stiffly beaten
Sugar and cream (for serving)

Scald a can of crushed pineapple and a cup of water in a double boiler. Stir in one half cup of a quick cooking tapioca.

Cover and let cook until the tapioca is transparent.

Add one half cup of sugar and the stiffly beaten egg whites of two eggs. Let cook covered until set.

Serve hot with sugar and cream.