Pineapple fritters with five spice toffee dipping sauce

102g of butter

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

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground star anise

1/4 tsp ground cloves

4 tbsp of water, lukewarm