Roasted pineapple with sticky toffee pudding and ice cream
by Kuba Winkowski

Ingredients

Fruit & Vegetables

  • 1 pineapple
  • 175g of dates, pitted

Dairy

  • 20g of unsalted butter
  • 75g of unsalted butter, room temperature
  • 125g of unsalted butter
  • 150g of double cream
  • 500g of goat's milk
  • 75g of double cream

Store Cupboard

  • 20g of soft brown sugar
  • 5g of bicarbonate of soda, (approx. 1 teaspoon)
  • 150g of soft brown sugar
  • 2 large eggs
  • 175g of self-raising flour
  • 140g of soft brown sugar
  • 55g of milk powder
  • 55g of caster sugar
  • 3g of sea salt
  • 1 handful of pecan nuts
  • icing sugar, for dusting

Spices & Dried Herbs

  • 1 pinch of mixed spice
  • 1 pinch of mixed spice, large
  • 1 pinch of mixed spice

Beverages

  • 30ml of dark rum
  • 50g of dark rum, plus a little extra for drizzling
  • 30g of dark rum

Speciality Ingredients

  • 55g of liquid glucose
  • 1g of xanthan gum