For the topping, sprinkle the sugar and cocoa over the pudding mixture then gently pour the boiling water over the top. Remove from the heat and whisk in the eggs, yeast and castor sugar. Whisk in this mixture until the dough has minimal lumps.Pour the mixture into the greased ovenproof dish and use the back of a spoon to flatten the surface. Now add the melted butter and stir to combine. Once cooked, toss the doughnuts through the sugar and spice mixture and set aside. Remove from the griddle and set aside, keeping warm. Remove from the oven and set aside to stand in Heated Electric Hair Straightener Brush factory the dish for 10 minutes before serving.Add the pineapple cubes to the hot griddle pan and fry until golden and caramelised. Make a well in the centre.For the pudding, sift the flour, sugar and cocoa into a mixing bowl and mix to combine.For the doughnuts, place the milk into a small saucepan and heat to 37°C.

Ice cream bread IngredientsFor the pudding:150 gm self-raising flour110 gm castor sugar30 gm cocoa powder60 gm butter, melted and cooled125 ml milk½ tsp vanilla extract1 eggCocoa powder or icing sugar, to dust the topFor the topping:85 gm sugar2 tbsp cocoa powder250 ml boiling waterTo Serve:Creme fraicheMethodPreheat oven to 160°C.Place into the oven and bake for 30-35 minutes.Cut the pineapple into 2 cm cubes and place into a medium bowl.In a separate bowl, whisk the butter, milk, vanilla and egg and gradually pour into the well.To serve, thread three doughnuts onto a skewer, with a piece of caramelised pineapple in between each doughnut.

Working in batches, carefully drop heaped teaspoons of the dough into the preheated deep fryer. Serve with the warm butterscotch sauce in a jug on the side. Let it cook for about about four to five minutes. Cover with a clean tea towel and set aside to prove for 45 minutes. Grease and line 6-8 cup ovenproof dish.Place the flour in a large bowl and make a well in the centre. Add the remaining ingredients and toss well to coat.For the caramelised pineapple, pre-heat a griddle pan over medium heat. Repeat this process to make 7 more skewers. Mix well to combine. Remove from the oil and drain on paper towel. Use a spoon to combine, being careful not to over mix.

To serve, dust with cocoa powder or icing sugar and top with a scoop of creme Doughnut Kebab with Caramelised PineapplesDoughnut Kebab with Caramelised Pineapples Ingredients: Oil, for deep frying For the doughnut:220 ml milk 50 g butter, melted 2 eggs 15 gm dry yeast 35 gm castor sugar 300 gm plain flour For doughnut coating: 110 gm castor sugar 1 tbsp ground cinnamon ¼ tsp ground cloves 2 tsp ground nutmeg For caramelised pineapple:pineapple, peeled 30 gm brown sugar tsp ground cinnamon ½ tsp ground ginger A pinch of ground cloves A pinch of ground cardamom MethodPreheat deep fryer to 180°C.Meanwhile, for the doughnut coating, place the castor sugar, cinnamon, cloves and nutmeg in a large bowl.