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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."

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Mince pie ice-cream sundaes with hot buttered rum caramel


This recipe makes a little more rum caramel than you'll need, but it's great to have on hand and will keep refrigerated for a week or two.

You'll need

2 litres (8 cups) vanilla bean ice-cream, softened 4-6 fruit mince pies (see fruit mince pie recipe), plus extra to serve   Hot buttered rum caramel 250 gm caster sugar 100 ml añejo rum 200 ml pouring cream 150 gm double cream 50 gm butter

Method

  • 01
  • Place softened ice-cream in a large bowl. Break pies into large chunks, add to ice-cream and fold through gently until just combined. Freeze until required. Makes about 2 litres.
  • 02
  • For hot buttered rum caramel, combine sugar and 100ml water in a small saucepan and bring to the simmer over medium-high heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to remove sugar crystals, then cook until dark caramel (8-12 minutes). Remove pan from heat, then add rum (be careful as hot caramel will spit), then add creams and butter, return to heat and bring to the simmer, stirring to dissolve. Serve hot or warm poured over scoops of mince pie ice-cream, with extra mince pies.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2010

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