Let it cook for about about four to five minutes.Pour the mixture into the greased ovenproof dish and use the back of a spoon to flatten the surface.Working in batches, carefully drop heaped teaspoons of the dough into the preheated deep fryer. Use a spoon to combine, being careful not to over mix.For the pudding, sift the flour, sugar and cocoa into a mixing bowl and mix to combine. Make a well in the centre.Meanwhile, for the doughnut coating, place the castor sugar, cinnamon, cloves and nutmeg in a large bowl.Recipe courtesy: MasterChef Australia. Remove from the oven and set aside to stand in the dish for 10 minutes before serving. Add the remaining ingredients and toss well to coat.Cut the pineapple into 2 cm cubes and place into a medium bowl. Remove from the griddle and set aside, keeping warm. Once cooked, toss the doughnuts through the sugar and spice mixture and set aside.For the topping, sprinkle the sugar and cocoa over the pudding mixture then gently pour the boiling water over the top.Place the flour in a large bowl and make a well in the centre. Whisk in this mixture until the dough has minimal lumps. Remove from the heat and whisk in the eggs, yeast and castor sugar.For the caramelised pineapple, pre-heat a griddle pan over medium heat.For the doughnuts, place the milk into a small saucepan and heat to 37°C. Mix well to combine. Now add the melted butter and stir to combine.To serve, dust with cocoa powder or icing sugar and top with a scoop of creme Doughnut Kebab with Caramelised PineapplesDoughnut Kebab with Caramelised Pineapples Ingredients: Oil, for deep frying For the doughnut:220 ml milk 50 g butter, melted 2 eggs 15 gm dry yeast 35 gm castor sugar 300 gm plain flour For doughnut coating: 110 gm castor sugar 1 tbsp ground cinnamon ¼ tsp ground cloves 2 tsp ground nutmeg For caramelised pineapple: ½ pineapple, peeled 30 gm brown sugar ¼ tsp ground cinnamon ½ tsp ground ginger A pinch of ground cloves A pinch of ground cardamom MethodPreheat deep fryer to 180°C. Repeat this process to make 7 more skewers. Serve with the warm butterscotch sauce in a jug on the side.Place into the oven and bake for 30-35 minutes.To serve, thread three doughnuts onto a skewer, with a piece of caramelised pineapple in between each doughnut.Add the pineapple cubes to the hot griddle pan and fry until golden and caramelised.Ice cream bread IngredientsFor the pudding:150 gm self-raising flour110 gm castor sugar30 gm cocoa powder60 gm butter, melted and cooled125 High titanium iron particles 0-2mm ml milk½ tsp vanilla extract1 eggCocoa powder or icing sugar, to dust the topFor the topping:85 gm sugar2 ½ tbsp cocoa powder250 ml boiling waterTo Serve:Creme fraicheMethodPreheat oven to 160°C.In a separate bowl, whisk the butter, milk, vanilla and egg and gradually pour into the well. Cover with a clean tea towel and set aside to prove for 45 minutes. Remove from the oil and drain on paper towel. Grease and line 6-8 cup ovenproof dish
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