Spiced pineapple + rum custard filling

Spiced pineapple + rum custard filling

By
From
Poke
Makes
24 doughnuts
Photographer
Matt Russell

Ingredients

Quantity Ingredient

Pineapple Jam

Quantity Ingredient
1 whole pineapple, peeled, cored and finely minced or grated
80g sugar
1/2 cinnamon stick
3 cloves
1 whole star anise
1 lemon, juiced

Rum custard

Quantity Ingredient
1 portion the crème anglaise
50ml good-quality dark rum

Method

  1. To make the pineapple jam, place all the ingredients in a pan over a high heat. Bring to the boil, then reduce the heat and simmer until the water has evaporated and the mixture has thickened.
  2. To make the rum custard, follow the recipe for the crème anglaise. Stir through the dark rum.
  3. Mix the rum custard and the pineapple jam together until thoroughly combined.
  4. To serve, make a small hole in the side of the doughnuts, and use a pastry bag fitted with a small nozzle to fill them with a small amount of the pineapple jam custard.
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