Spiced Pineapple + Rum Custard Filling

Makes enough to fill 24 doughnuts

Pineapple Jam

–  1 whole pineapple, peeled, cored and finely minced or grated

–  80 g (3 oz/⅓ cup) sugar

–  ½ cinnamon stick

–  3 cloves

–  1 whole star anise

–  juice of 1 lemon

Rum Custard

–  1 portion of the crème anglaise

–  50 ml (2 fl oz/1 cup) good-quality dark rum

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.

To make the rum custard, follow the recipe for the crème anglaise. Stir through the dark rum.

Mix the rum custard and the pineapple jam together until thoroughly combined.

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.