Upside-down pineapple trifle
Ingredients 1 pineapple 2 tbsp light brown soft sugar 80ml pineapple rum spirit drink 2 x 400ml cans light coconut milk 4 egg yolks 100g caster sugar 5 tbsp cornflour 375g Madeira cake, cut into 2cm cubes 8 tbsp salted caramel sauce 500ml double cream Zest of 2 limes, finely grated A few cherries and 1 tbsp desiccated coconut, toasted, to decorate
5. Take out of the oven, pour over the pineapple rum, then set aside
Method
12. Top with the Madeira cubes, spoon over the reserved liquid and drizzle with half the caramel sauce
1. Preheat the oven to 220°C/fan 200°C/gas 7. 2. Cut away the top of the pineapple, along with three. 5mm disks and reserve for decoration. 3. Peel and core the remaining pineapple and cut into bite-sized pieces, then scatter over the brown sugar and toss to coat. 4. Transfer to a baking tray and bake for 20 mins until the sugar has caramelised and the edges of the pineapple are golden.
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6. For the custard, put the coconut milk in a large pan and heat to just below boiling 7. In a separate bowl, whisk the egg yolks, caster sugar and cornflour 8. Gradually pour the hot coconut milk into the egg mixture, whisking constantly 9. Pour back into the pan and heat gently, stirring with a wooden spoon, until thickened 10. Pour back into the bowl and cover with cling film, then leave to cool slightly 11. To assemble the trifle, arrange the roasted pineapple in the base of a 22cm-diameter trifle bowl, reserving the liquid from the pan
13. Pour over the custard, cover with cling film and chill for at least an hour until it’s set 14. Once the custard is set, whisk the double cream until soft peaks form, stir through the lime zest and spoon over the top 15. Decorate with the reserved pineapple, remaining caramel sauce, the cherries and desiccated coconut, then chill until ready to serve
