METHOD
1. For the soak: bring the water and sugar to the boil. Remove from the heat and add the rum and allow to cool. Refrigerate until ready to use.
2. For the syrup, combine all ingredients except the rum and bring to 108°C. Add the rum and allow to cool to room temperature and strain. Store at room temperature until ready to use.
3. For the roasted pineapple, peel and cut the pineapple into wedges. Place on a 2-inch oven tray. Pour the rum syrup over the pineapple. Place the tray into the low oven. Roast for 30 minutes. After 30 minutes, turn over the pineapple and baste. Repeat these steps until the pineapple are cooked. Remove from the oven and allow to cool. Store at room temperature until ready to use.
4. For the cake, dissolve the yeast into the milk, slightly warm. Add the eggs and mix well. Pour into a mixing bowl with the dry ingredients and mix till the dough is smooth and shiny.
5. Add the butter and keep mixing till the consistency is soft and pipeable. Spray the moulds with non-stick spray. Place 30g of dough in the mould and let it proof for 30 minutes.
6. When ready, in a 200°C oven, bake for 5 minutes, then drop the oven to 170°C for 10 minutes.
7. Remove from the oven and allow to cool at room temperature. Once cool, soak the cake with the rum liquid.
8. To serve, place on an oven tray and bake at 250°C oven for 3 minutes, constantly rotating, until the cake is just warm and with slight colour. Place in a serving bowl, garnish with a dollop of white chocolate Chantilly and finish with oven-roasted fruit and rum syrup. Serve immediately.