Soak the chopped marinade ingredients in the liquor.
Soften the purée and place in Kenwood bowl with egg yolks and castor sugar. Whisk until a firm mixture is obtained. Add the cornflour and whisk in.
Scald the milk and vanilla essence and pour onto egg mixture. Return to heat and whisk until a thick custard. Do not boil. Allow to cool slightly.
Boil the pineapple juice and add the gelatine leaves and allow to cool. Whisk together the pineapple juice and the custard. Leave to cool.
Fold the marinade, liquor and all, into the mixture. Freeze until almost set. When almost set fold in the double cream and turn into a large basin and refrigerate until solid.
Place basin in warm water and then turn out pudding onto plate. Melt the chocolate in a bowl over hot water with a little butter. Spread thinly over gâteau. Keep in freezer until 30 minutes before serving.
© 1984 All rights reserved. Published by Jon Croft.