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"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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Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Croque-monsieur


You'll need

300 gm crème fraîche 200 gm Gruyère, coarsely grated 100 gm raclette, coarsely grated 1 tbsp Dijon mustard, plus extra to serve 12 thick slices sourdough bâtard 6 thick slices leg ham, off the bone 40 gm butter, coarsely chopped To serve: cornichons and herb salad

Method

  • 01
  • Preheat oven to 180C. Combine crème fraîche, cheeses and mustard in a bowl, season to taste, then spread thickly over bread slices. Top half the bread slices with ham, sandwich with remaining bread slices, cheese-side up.
  • 02
  • Heat half the butter in a large frying pan over medium heat, add half the sandwiches and cook until bases are golden (2-3 minutes), transfer to an oven tray. Wipe pan clean with absorbent paper, repeat with remaining butter and sandwiches, then transfer to oven and bake until golden and bubbling (8-10 minutes). Serve hot with cornichons and herb salad.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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