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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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Eggs, ham and English muffins


You'll need

12 eggs 12 thick slices leg ham off the bone To serve: chervil sprigs   English muffins 1 tbsp (14gm; about 2 sachets) dried yeast Pinch of caster sugar 600 gm (4 cups) plain flour 310 ml (1¼ cup) milk, warmed 1 egg 40 gm butter, melted For dusting: polenta   Hollandaise 250 ml (1 cup) white wine vinegar 1 bunch tarragon, torn 4 golden shallots, finely chopped 3 egg yolks 250 ml warm clarified butter

Method

  • 01
  • For English muffins, combine yeast, sugar and 60ml lukewarm water in a bowl and stand until foamy (5-10 minutes). Add flour, milk, egg, butter and 1 tsp sea salt to yeast mixture, mix well to combine. Turn onto a floured surface, knead until smooth and elastic (3-5 minutes). Place in a greased bowl, cover with plastic wrap, stand until doubled in size (40-50 minutes). Preheat oven to 180C. Dust a work surface with polenta. Knock back dough, scatter with polenta, then roll to 1cm thick. Cut out muffins using a 9cm-diameter cutter (re-roll scraps) and set aside to prove slightly (10 minutes). Heat a large frying pan over medium heat then toast muffins, in batches, wiping pan clean between batches, until golden (5-10 minutes). Transfer to an oven tray and bake, turning once, until cooked through and puffed (8-10 minutes). Set aside.
  • 02
  • For hollandaise, combine vinegar, tarragon and shallot in a small saucepan and cook over medium-high heat until reduced to 50ml (15-20 minutes). Strain through a fine sieve into the bowl of an electric mixer, pressing to extract liquid. Add yolks, then place bowl over a saucepan of simmering water and whisk until pale. Transfer to mixer, add 20ml hot water and, while whisking, gradually add clarified butter in a thin steady stream until thick and pale. Keep warm.
  • 03
  • Preheat a grill to high heat. Poach eggs in a saucepan of simmering water until soft-poached (3 minutes). Drain.
  • 04
  • Grill ham on an oven tray to warm (2-4 minutes), halve muffins and grill, turning occasionally, to lightly toast (2-4 minutes). Place ham on muffin bases, top each with a poached egg. Spoon hollandaise over, garnish with chervil, sandwich with muffin tops and serve.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2010

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