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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.

Mango recipes

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.

Rosewater flan with burnt orange caramel


A twist on a classic with a hint of rosewater in the custard and the deep flavours of burnt caramel and orange, which cut the richness of the custard.

You'll need

500 ml (2 cups) milk 250 ml (1 cup) double cream 1 orange, rind removed with a peeler 3 eggs 2 egg yolks 1 tbsp rosewater 110 gm (½ cup) white sugar 125 ml (½ cup) freshly squeezed orange juice

Method

  • 01
  • Preheat oven to 170C. Combine milk, cream and orange rind in a saucepan and stir over low heat until just beginning to boil.
  • 02
  • Meanwhile, whisk eggs and yolks in a bowl to combine, add rosewater and half the sugar, then pour milk mixture over egg mixture and whisk to combine. Strain through a fine sieve into a jug and divide among four 250ml-capacity ovenproof dishes. Place dishes in a large roasting pan and fill pan with enough boiling water to come halfway up sides of dishes. Bake until custard is just set but still wobbles slightly in centre (30-35 minutes), remove from pan, cool completely.
  • 03
  • Scatter remaining sugar evenly over base of a small saucepan and stir occasionally over medium heat until sugar dissolves (1-2 minutes), then cook until dark caramel (7-8 minutes). Remove from heat, add orange juice (be careful, mixture will spit), stir to combine, then set aside to cool.
  • 04
  • Remove pith from orange with a sharp knife and thinly slice flesh crossways. Place an orange slice on top of each custard, spoon over caramel sauce and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2009

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