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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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Sweet creamed corn with buttermilk pancakes and bacon


You'll need

4 thin bacon rashers, halved widthways To serve: finely chopped chives   Creamed corn 85 gm butter, at room temperature 2 golden shallots, sliced 3 corn cobs, kernels removed (450gm kernels) 200 ml chicken stock 90 ml pouring cream   Buttermilk pancakes 150 gm (1 cup) self-raising flour 300 ml buttermilk 2 eggs, separated 2 tbsp vegetable oil 20 gm butter

Method

  • 01
  • For creamed corn, heat butter in a saucepan over medium-high heat, add shallot and stir occasionally until tender (8-10 minutes). Add corn, stock and cream and stir occasionally until corn is very tender (10-15 minutes). Drain corn (reserve cooking liquid) and transfer to a food processor, pulse until coarsely chopped, then gradually add enough reserved cooking liquid, while pulsing, until mixture is smooth. Season to taste and set aside in a warm place.
  • 02
  • Meanwhile, heat a large non-stick frying pan over medium-high heat, add bacon and cook, turning occasionally, until golden (3-6 minutes). Keep warm.
  • 03
  • For buttermilk pancakes, combine flour and a pinch of salt in a bowl and set aside. Lightly whisk buttermilk and yolks in a jug to combine, add to flour mixture and whisk until smooth. In a separate bowl, whisk eggwhites until soft peaks form, then fold into flour mixture. Heat half the oil and half the butter in a separate non-stick frying pan over medium-high heat. Add four ¼-cups of batter and cook until bubbles appear (2-3 minutes), turn and cook for a further 2-3 minutes. Repeat with remaining oil, butter and batter. Top pancakes with creamed corn, bacon rashers and chives, drizzle with a little bacon fat from the pan and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2013

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