Instructions: Peel and core the pineapple and cut into small cubes. Put into a mixing bowl and add the brown sugar. Brown the flaked almonds and either spread out on a tray under the grill or heat in the oven for 2-3 minutes until golden.

Peel and slice the bananas and squeeze the lemon juice over the banana slices. Turn them around in it to prevent discoloration and freshen the flavour.

Add the bananas, almonds, mincemeat and rum to the pineapple in the mixing bowl and stir well. Check the flavour and add a little more lemon juice if needed.

Brush 6 sheets of filo with the melted butter and arrange overlapping each other on the work surface - 3 sheets across and 2 sheets deep.

Repeat with the second 6 sheets and lay on top, making a double thickness rectangle.

Put the fruit mixture on the side nearest to you 1 inch from each edge and 2 inches from the bottom. Fold the two sides over the filling and roll up the filo from the side nearest to you to form a cylinder which totally encases the fruit.

Brush with the remaining butter and dredge with icing sugar. Lift carefully on to a flat baking sheet and bake at 200C/gas 6 for 15-20 minutes until crisp and golden brown. Trim of the ends, cut into diagonal slices and serve hot.

For the sauce, place the butter, chocolate and cream together in a double boiler or a bowl over a pan of warm water. Heat until melted.

Add the rum, sieve the icing sugar and gradually beat into the sauce.

Remove from the heat, taste and add more rum if necessary. The sauce will be dark and glossy. Serve warm.

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