Pineapple Toast with Caremelised Rum Bananas

Method

To make the pineapple toast, spread half of the softened butter over one side of each of the brioche slices.

Tip the crushed pineapple into a sieve and press out all of the juice into a bowl. Spoon the pineapple into a separate bowl and stir in 1 teaspoon of the mixed spice and all of the demerara sugar.

Spoon 1 heaped tablespoon of the pineapple mixture into the centre of 4 of the brioche slices and cover with the remaining slices, buttered-side up.

In a shallow dish, beat together the eggs, rum (or pineapple juice) and remaining teaspoon of mixed spice and set aside.

Heat the remaining butter in a heavy-based frying pan set over a medium heat. Once sizzling, dip two of the pineapple sandwiches into the egg mixture until well soaked and evenly coated and carefully place into the hot pan. Cook for 2 minutes on each side until crisp and golden, then remove from the pan and repeat with the other two sandwiches.

Meanwhile, make the caramelised bananas. Set a separate large frying pan over a medium heat and add the butter. Once bubbling, add the maple syrup and stir until it begins to bubble, then add the rum and carefully flambé to burn off the alcohol (alternatively, use the pineapple juice). Add the bananas and cook for 2–3 minutes until caramelised, then flip and cook for a further 2 minutes on the other side. Add the grated coconut and serve immediately, spooned on top of the pineapple toast.