Pineapple fritters with five spice toffee dipping sauce
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Ingredients
Dairy
- 102g of butter
Store Cupboard
- 50g of Demerara sugar
- 2 tbsp of coconut cream, from the top of a can of coconut milk
- 1 pinch of black pepper
- 8 tinned pineapple rings, drained and cut into half moons
- 50g of plain flour
- 1 pinch of salt
- 1 tsp icing sugar, sifted
- 1 large egg white
Spices & Dried Herbs
Beverages
- 4 tbsp of water, lukewarm