Kuba Winkowski’s Pineapple with Sticky Toffee Pudding & Ice Cream

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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.
See the full recipe here:

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4650 | Chefs | Cooking


Written by The Chef's Circle

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