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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."

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Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Parsnip puddings


"I know what you're thinking - parsnip puddings?" says Moran. "I understand completely; however, much like carrots in a cake or pumpkin in a pie, parsnips have surprisingly sweet flesh and even more so after the first winter frost. As a bonus, the starch in parsnips gives these wintery puds a unique unctuousness all their own."

You'll need

800 gm parsnips (about 4), trimmed, peeled, cored and cut into large even chunks 250 gm unsalted softened butter, plus extra for greasing moulds 50 ml treacle 400 gm candied ginger, 100gm coarsely chopped and remainder cut into 30 thin slices 250 gm brown sugar 70 gm (½ cup) currants steeped in 60ml brandy 140 gm (2 cups) coarse, dry breadcrumbs ½ tsp finely grated nutmeg ½ tsp each finely ground cinnamon and finely ground cloves ½ tsp baking powder 2 large eggs, lightly whisked 125 ml (½ cup) buttermilk   Pouring custard 600 ml pouring cream 600 ml milk 1 vanilla bean, split, seeds scraped 12 egg yolks 165 gm (¾ cup) caster sugar

Method

  • 01
  • Steam parsnips over a saucepan of simmering water until tender when tested with a skewer (15-20 minutes). Cool to room temperature (30-45 minutes), then coarsely grate. Set aside.
  • 02
  • Butter ten 125ml metal dariole moulds with extra butter, then place a teaspoonful of treacle in each and arrange 3 slices of candied ginger in the base of each and set aside.
  • 03
  • Beat butter and sugar in an electric mixer until pale and fluffy (4-5 minutes). Meanwhile, combine ginger, currants, breadcrumbs, spices, baking powder and ½ tsp salt. Gradually beat eggs into butter mixure, then add buttermilk and combine well. Gently fold in parsnip and ginger and spice mixture with a large spatula. Divide mixture among dariole moulds, filling to 1cm below rims, smooth tops, cover with foil, tie with string and steam in a steamer over simmering water until cooked through when tested with a skewer (30-40 minutes).
  • 04
  • For pouring custard, bring cream, milk and vanilla to the boil in a saucepan over high heat. Whisk yolks and sugar in a bowl, then, while whisking, add milk mixture and whisk to combine. Return to pan, reduce heat to low and stir continuously with a wooden spoon, in a figure-of-eight pattern to avoid catching, until thick enough to coat spoon and just starting to coagulate at the bottom when you tilt the pot (3-4 minutes). Swiftly pour custard through a fine strainer into a bowl placed over ice, stirring for a few seconds to cool slightly. If not using straight away, gently reheat custard in a stainless steel saucepan over low heat, whisking continuously until warm (avoid boiling).
  • 05
  • To serve, carefully remove puddings from steamer, run a small knife around the inside of each mould, then invert on plates and serve drizzled with custard.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

2013 Spring Vale “Louisa” Sticky Gewürztraminer.

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