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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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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Rum-pineapple punch


You'll need

250 ml Havana Club golden rum 3 slices of pineapple, coarsely chopped 2 tsp sugar syrup 550 ml pineapple juice To serve: crushed ice

Method

  • 01
  • Combine rum, pineapple and sugar syrup in a 1.5-litre jug and stand for 30 minutes. Add pineapple juice and stir well.
  • 02
  • To serve, pour punch over crushed ice in tall glasses and serve immediately.

Note Sugar syrup is an essential bar ingredient and can be flavoured with herbs, spices or citrus. To make sugar syrup, combine an equal quantity of caster sugar and water in a saucepan and simmer until sugar dissolves. Sealed, sugar syrup will keep indefinitely in the fridge.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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