Dark and Stormy rum babas

For the babas:

1 In the bowl of a stand mixer, sift in the flour and salt, then sprinkle in the sugar and yeast.

2 Begin to mix with a dough hook, then add the butter a little at a time, until all of the butter has been added.

3 Add the eggs one by one and continue to mix on a medium speed for about 10 minutes until the dough is smooth and elastic; it will be sticky.

4 Leave the dough to rest in the bowl for five minutes.

5 Place the dough into a piping bag, and pipe 35g of dough into 12 non-stick cylinder moulds (5cm in diameter and 5cm in height), or into greased ramekins or dariole moulds. Cover lightly with clingfilm and allow to rise for 35-40 minutes.

6 Preheat the oven to 200 degrees or 180 fan.

7 Bake the babas for five minutes, then reduce the temperature to 180 degrees or 160 fan and continue to cook for a further 10 minutes, until golden brown.

8 Remove from the oven and allow to cool.

For the syrup:

1 Heat the water, brown sugar, vanilla, lime zest, lime juice, stem ginger and stem ginger syrup in a medium saucepan over a medium heat.

2 Once simmering, remove from the heat, add the rum and allow to infuse for 10 minutes (the syrup can be made ahead and reheated). Set aside about 100ml of syrup into a bowl for the pineapple.

3 Put the babas into a deep dish or container and pour the warm syrup over them. Turn the babas until completely coated. Leave to soak for at least two hours (or overnight in the fridge).

For the pineapple:

1 Slice the pineapple as thin as possible and add to the reserved syrup. Keep it chilled until ready to serve.

To serve:

1 Serve the babas with some slices of pineapple, a drizzle of reserved syrup and cream or ice-cream.