Sticky Rum Pineapple and Lime Brandy Baskets
By M&S Food
Published on 18 August 2025
These Sticky Rum Pineapple Baskets from M&S’s Cooking with the Stars are a tropical showstopper. Golden brandy snap baskets are filled with rich rum-caramelised pineapple and a refreshing citrusy mascarpone then topped with a pistachio crumble.
Time and servings
1 hrTotal time
3Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 75g unsalted butter
- 50g dark muscovado sugar, plus 1 tbsp
- 50g golden syrup
- 50g plain flour, sifted
- ¼ tsp ground ginger
- ½ lemon, zest and 1 tsp juice
- 50ml spiced rum, plus 1 tsp
- 1 pineapple, trimmed, peeled, quartered lengthways and cored
- 150g mascarpone
- 1 tbsp icing sugar, sifted
- 2 lime, zested
- 50g shelled pistachios, crushed
Method
Step 1
Heat the oven to 180°C/ 160°C fan/ gas 4. To make the baskets, put 50g butter, 50g dark muscovado sugar and golden syrup in a small pan and set over a medium heat until the butter has melted.Step 2
Put the flour and ginger in a mixing bowl and make a well in the centre. Add the lemon zest, juice and 1tsp spiced rum. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.Step 3
Line a baking sheet with parchment paper and lightly grease the outside of 3 dariole moulds or small drinking glasses and set open side down.Step 4
Spoon the mixture into 3 even sized mounds, about 1 heaped tbsp each, well spaced apart on the sheet. Cook for 8-10 mins, until golden brown and lacy. Leave for 1 min then carefully pick them up and drape over the moulds or glasses. Leave to fully cool and set.Step 5
Meanwhile, set a griddle pan over a high heat until very hot. Add the pineapple quarters and cook for 2-3 mins on each side, until char lines appear.Step 6
Meanwhile, warm the remaining 50ml spiced rum with the remaining 1 tbsp dark brown muscovado sugar in a small pan over a medium - high heat until the sugar has dissolved.Step 7
Remove the pineapple from the heat and pour over 2 tbsp rum syrup. Return to the heat and warm for a few mins until the alcohol has burnt off.Step 8
Add the remaining 25g butter to the syrup and gently heat to melt. Then use to brush each piece of pineapple. Remove the pineapple pieces from the griddle pan, cut into chunks and set aside.Step 9
To make the lime mascarpone, gently whisk the mascarpone, icing sugar and zest of 1 lime together in a small bowl and set aside.Step 10
To serve, add a spoonful of pistachio crumb to each plate and sit a basket on top. Fill with a little lime cream, pineapple chunks then sprinkle with more pistachio and lime zest.