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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Hot fudge sundae with honeycomb


You'll need

250 ml (1 cup) heavy cream (45%) 3 tsp caster sugar To serve: good-quality vanilla bean ice-cream To serve: coarsely chopped salted peanuts   Honeycomb 160 gm caster sugar 25 gm (¼ cup) honey 62 gm (¼ cup) glucose 7 gm (2 tsp) bicarbonate of soda   Hot chocolate fudge 130 gm good-quality dark chocolate, coarsely chopped 20 gm unsalted butter 150 gm (2/3 cup) caster sugar 140 gm glucose 1 tbsp cocoa powder

Method

  • 01
  • For honeycomb, combine sugar, honey, glucose and 30ml water in a saucepan. Cook over high heat, stirring to dissolve and brushing down sugar crystals from sides of pan, until light blonde and reaches 150C on a sugar thermometer (8-10 minutes), being careful it doesn’t become too dark. Remove from heat, add bicarbonate of soda (be careful as mixture will bubble up), whisking vigorously for about 5 seconds, then pour onto a baking paper-lined tray (you will need to work quickly as the honeycomb will continue cooking if left in the pan). When honeycomb has cooled and hardened (20-30 minutes), break into bite-sized chunks and store in an airtight container. Honeycomb will keep for a week.
  • 02
  • For hot chocolate fudge, melt chocolate and butter in a heatproof bowl over a pan of simmering water. Combine remaining ingredients, 160ml water and 1 tsp sea salt in a saucepan, bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat, shaking pan to dissolve any lumps, until well emulsified (3-5 minutes). Set aside in pan and keep warm.
  • 03
  • Whisk cream and sugar until firm peaks form. Set aside in refrigerator. Reheat chocolate fudge over high heat until warmed through. Scoop ice-cream into 6 serving glasses, followed by a generous dollop of whipped cream. Scatter with pieces of honeycomb and peanuts, drizzle chocolate fudge over and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Rich, raisin and toffee Rutherglen such as Campbells Isabella Rare Tokay.

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