Pineapple Rum Fritters with Hot Bitter Chocolate Sauce

Remove the top and bottom from the pineapple with a sharp knife. Carefully cut down the sides to remove the skin, not removing too much flesh. Lay the fruit on its side and cut it into 1cm slices, then cut each slice into six wedges, leaving the core in.

Place the pineapple wedges into a bowl, sprinkle over the lemon zest and dark rum, then leave to marinate for 1 hour.

Meanwhile, make the chocolate sauce - bring the water to the boil in a pan and add the cocoa powder and sugar.

Simmer for 2 minutes, then take off the heat and whisk in the chopped chocolate until dissolved, then add the cream, strain through a sieve and keep warm.

Finally, make the batter - place the flour in a large bowl, then whisk in enough fizzy water to make a thick batter (about the consistency of Yorkshire pudding batter).

Mix in the allspice and allow to stand for 5 minutes.

Fill a deep fat fryer or a deep pan one-third full with oil and heat to 180C.

Pat dry the pineapple on kitchen paper, then dust it with cornflour.

Dip in the batter to coat.

Cooking in batches, drop the pineapple carefully into the hot oil and cook until golden and crispy.

Drain well on kitchen paper and sprinkle with caster sugar and allspice.