The perfect summer pudding...
Nigel-Jun20
Ingredients
1 fresh pineapple
4 tablespoons rum
4 tablespoons soft brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Method
1. Peel the pineapple and, leaving it whole, cut out the centre core. Slice into 8 rings, and place them in a shallow glass dish.
2. In a small bowl, mix together rum, brown sugar, cinnamon, ginger, nutmeg and cloves. Pour over the pineapple, cover and chill overnight.
3. Preheat barbecue and cook the pineapple rings on cooking grate over hot coals hot for 15 minutes, turning once, or until outside is dry and char-grilled.
4. Serve with remaining marinade and vanilla ice-cream on a hot sunny day!

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk