To marinate the pineapple, place the sugar in a saucepan and heat to a light caramel. Deglaze with the water and add the remaining ingredients apart from the pineapple. Bring to the boil and remove from the heat

Remove the skin and core from the pineapple and cut into a 1cm dice. Place in the marinade and leave for a minimum of 24 hours before using

To make the sticky ginger puddings, blend the raisins and stem ginger in a food processor until a coarse purée is achieved

Place them in a mixing bowl with the bicarbonate of soda, camp coffee, boiling water and stem ginger/raisin mix. Mix well and leave to stand for 15 minutes

Cream the butter and sugar together, add the egg and mix well. Add the flour and ground ginger before finally adding the wet mix. Mix well using a whisk

Preheat the oven to 160°C/gas mark 3

Heavily butter 4 ramekins and divide the mixture between them. Place the ramekins in a deep roasting dish and add enough water to come halfway up the sides of the ramekins. Cook in the oven for 20 minutes, or until cooked through

Allow the puddings to cool in the ramekins for 5 minutes before turning out and serving immediately, or turning out onto silicone paper and reserving until required

For the ginger beer syrup, place all of the ingredients (apart from the cream) into a saucepan and gently heat until the sugar has dissolved. Add the cream, bring to the boil and remove from the heat. Pass through a fine sieve and reserve until required

To make the mango cream, soak the gelatine in cold water. Warm the mango purée, add the soaked gelatine and stir until dissolved. Allow to cool and then chill in the fridge

Semi-whip the cream, add the chilled mango purée and whip until stiff. Refrigerate until required

To plate, if you need to reheat the sticky ginger puddings, microwave them on full power for 45 seconds and serve immediately. Spoon the ginger beer syrup generously over the hot puddings