Roasted pineapple & ginger cake

Name: Roasted pineapple & ginger cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 435 g Del Monte Pineapple Chunks in Juice; 50 g ginger, thinly sliced; 2 tbsp light brown soft sugar; 2 tbsp dark rum; 3 allspice berries, lightly crushed; 2 small cinnamon sticks; 2 unwaxed limes, zest of 1, juice of both; 30 g unsalted butter, softened; 100 g ginger loaf cake, cut into 6 thick slices; 500 ml tub vanilla ice cream

A sunny pud at its uncomplicated best! You can let the pineapple cook while you enjoy your main dishes.

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Vegetarian

Serves6
CourseCake
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

2 x 435g Del Monte Pineapple Chunks in Juice
50g ginger, thinly sliced
2 tbsp light brown soft sugar
2 tbsp dark rum
3 allspice berries, lightly crushed
2 small cinnamon sticks
2 unwaxed limes, zest of 1, juice of both
30g unsalted butter, softened
100g ginger loaf cake, cut into 6 thick slices
500ml tub vanilla ice cream

Method

Prepare your barbecue for direct cooking. Drain the pineapple in a sieve set over a large saucepan, before putting the fruit in a small heatproof baking tray into which the chunks fit snugly.
Add the ginger to the pan of pineapple juice along with the sugar, rum, spices and the juice of 1 lime. Bring to the boil then bubble over a medium-high heat until reduced by about ¾ and you are left with a thick syrup (10-12 minutes).
Strain the syrup over the fruit, then put the tray on the barbecue between the hot and middle part of the grill. Cover the barbecue with the lid, making sure all the vents are open. Roast for 20-25 minutes until caramelised and sticky. Add the lime zest and remaining juice along with a splash of water, if needed, to make a pourable syrup.
Spread the butter over both sides of the cake slices and cook over the hottest part of the grill for 1-2 minutes on each side until burnished. Serve immediately with the roasted pineapple, scoops of ice cream and a drizzle of the syrup.