Roasted pineapple with sticky toffee pudding and ice cream
Everyone loves sticky toffee pudding, but when it's infused with a good glug of rum, warming mixed spice and served alongside a caramelised roast pineapple, this traditional dessert gets taken to the next level. Serve with ice cream to cut through the richness – Kuba's recipe for goat's milk ice cream is just the ticket, but if you don't have an ice cream maker at home you could just use a tub of something ready-made.
Kuba uses his beloved wood-fired oven to cook this dish, but it will also work well in a regular oven. If you have a large lidded barbecue that can cook indirectly, use that – the subtle lick of smoke works beautifully with the sweetness of the fruit.
First published in 2021
Ingredients
Metric
Imperial
Pineapple
- 1 pineapple
- 20g of unsalted butter
- 20g of soft brown sugar
- 1 pinch of mixed spice
- 30ml of dark rum
Sticky toffee pudding
- 175g of dates, pitted
- 50g of dark rum, plus a little extra for drizzling
- 5g of bicarbonate of soda, (approx. 1 teaspoon)
- 75g of unsalted butter, room temperature
- 150g of soft brown sugar
- 2 large eggs
- 175g of self-raising flour
- 1 pinch of mixed spice, large
Sticky toffee sauce
- 125g of unsalted butter
- 140g of soft brown sugar
- 150g of double cream
- 30g of dark rum
- 1 pinch of mixed spice
Goat's milk ice cream (optional)
- 500g of goat's milk
- 75g of double cream
- 55g of liquid glucose
- 55g of milk powder
- 55g of caster sugar
- 3g of sea salt
- 1g of xanthan gum
To serve
- 1 handful of pecan nuts
- icing sugar, for dusting
SAVE RECIPE
Equipment
- Stick blender
- Electric hand whisk
Method
1
If you’re making the goat’s milk ice cream, start with this as it can be made well in advance and sits happily in the freezer. If you’re using ready-made ice cream, skip to step 3
2
Place all the ingredients for the ice cream in a large saucepan and warm gently, blitzing with a hand blender to ensure everything is well mixed. Once completely combined, bring the mixture to the boil and cook for 2 minutes, then remove from the heat and leave to cool. Once cool, churn in an ice cream maker according to the manufacturer’s instructions, then keep in the freezer until needed. Remember to take it out 5-10 minutes before serving so it softens up
- 500g of goat's milk
- 75g of double cream
- 55g of liquid glucose
- 55g of milk powder
- 55g of caster sugar
- 3g of sea salt
- 1g of xanthan gum
3
Preheat an oven to 180°C/gas mark 4. Peel the pineapple, following the lines of the fruit’s ‘eyes’ to keep its natural shape, then trim around the green leaves at the top (but make sure they remain intact). Place the pineapple on its side on top of 2 large sheets of foil, then press dots of the butter all around it. Pack on the sugar and mixed spice, drizzle over the rum, then wrap the pineapple up tightly in the foil. Add some more foil to cover the green part of the fruit if needed
- 1 pineapple
- 20g of unsalted butter
- 20g of soft brown sugar
- 1 pinch of mixed spice
- 30ml of dark rum
4
Transfer the wrapped pineapple to the oven and cook for 1 hour 30 minutes
5
While the pineapple cooks, prepare the pudding. Place the dates and bicarbonate of soda in a small container and pour over 150ml of boiling water. Add the rum, then set aside to soften
- 175g of dates, pitted
- 5g of bicarbonate of soda, (approx. 1 teaspoon)
- 50g of dark rum, plus a little extra for drizzling
6
Cream the butter and sugar together in a large mixing bowl, using an electric whisk, until pale and fluffy. Add the eggs one at a time, whisking as you go – if the mixture splits add a little flour. Once fully combined, add the flour and mix again
- 150g of soft brown sugar
- 75g of unsalted butter, room temperature
- 2 large eggs
- 175g of self-raising flour
7
Use a hand blender to blitz the dates, rum and water together – it needs to be quite smooth, but you want a bit of texture in there. Stir the dates into the cake batter, along with a pinch of mixed spice and a little more rum
- 1 pinch of mixed spice, large
8
Line a 20cm cake tin with baking paper and pour the cake batter into it, then transfer to the oven and cook for around 35 minutes, until a skewer inserted into the centre comes out clean
9
While the cake and pineapple are in the oven, make the sauce. Place all the ingredients into a saucepan and gently bring to the boil, whisking occasionally. When it has thickened, turn the heat down and keep warm
- 125g of unsalted butter
- 140g of soft brown sugar
- 150g of double cream
- 30g of dark rum
- 1 pinch of mixed spice
10
When the cake is ready, remove from the oven and pierce it all over with a skewer to create holes. Sprinkle with a little extra rum, then set aside
11
When the pineapple has been cooking for 1 hour 20 minutes, remove it from the oven and unwrap. Glaze the yellow part of the fruit all over with the sticky toffee sauce, turning it to ensure it's fully coated, then return to the oven for around 10 minutes to caramelise slightly
12
Portion the cake into squares, exposing as much of the interior crumb as possible. Place the squares in a roasting dish or ovenproof frying pan, then pour some sticky toffee sauce on top of each piece. Return to the oven to warm through and glaze, along with the pineapple
13
Add the pecan nuts to a separate small tray and place in the oven along with the pineapple for the final few minutes of cooking time to toast
- 1 handful of pecan nuts
14
To serve, place the pineapple and sticky toffee pudding squares on a large serving tray or platter. Toss the toasted pecans with a little icing sugar, then scatter over the top of the puddings. Bring to the table with the ice cream and any extra sauce on the side
- icing sugar, for dusting
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