Instructions: Remove all the skin from the pineapple and cut the fruit into thin slices.

In a large frying pan melt the butter and add the sugar rum and orange juice.

When the sugar has dissolved bring to the boil and bubble vigorously for 2 to 3 minutes on the boiling plate.

Add the pineapple in 2 batches: cook each batch for about 1 minute.

While still hot serve with the buttery rum sauce and spoonfuls of the chilled.

creamy rice pudding.

To remove the core easily from the pineapple use an apple corer.

Serves 6

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