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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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Twice-cooked mushroom soufflé


Light as a feather and flavoursome, these soufflés will magically re-inflate upon reheating.

You'll need

30 gm butter, coarsely chopped, plus extra for greasing 30 gm plain flour 350 ml milk 2 eggs, separated 1 eggwhite 80 ml (1/3 cup) pouring cream 60 gm Gruyère, coarsely grated   Mushroom sauce 120 gm butter, coarsely chopped 2 golden shallots, finely chopped 400 gm mixed mushrooms (such as pine, chestnut, Swiss brown), thinly sliced 60 ml dry white wine 250 ml (1 cup) pouring cream 2 tsp finely chopped thyme

Method

  • 01
  • For mushroom sauce, heat butter in a large frying pan over low-medium heat, add shallot, a pinch of salt, sauté until soft (6-8 minutes). Add mushrooms, sauté until tender (5-6 minutes), deglaze pan with wine, reduce liquid by half (1-2 minutes). Add cream and thyme and reduce slightly (1-2 minutes). Season to taste, divide among four 250ml-capacity ovenproof baking dishes and set aside.
  • 02
  • Meanwhile, preheat oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and cook, stirring continuously, until mixture comes away from sides of pan (2-3 minutes). Remove from heat, set aside to cool.
  • 03
  • Bring milk to the boil in a separate pan, then whisk into cooled flour mixture until smooth, return pan to heat and stir continuously until mixture comes to the boil, then cook, stirring continuously, until thick (2-3 minutes). Remove from heat, stir in yolks, season to taste, cover with plastic wrap and set aside to cool.
  • 04
  • Whisk eggwhite until soft peaks form, then whisk one-third into cooled milk mixture. Fold in leftover eggwhite with a metal spoon. Divide among four buttered 250ml-capacity metal dariole moulds, bake until golden (5-7 minutes). Turn soufflés into prepared dishes, scatter with cheese, bake until golden (8-10 minutes), top each with 1 tbsp cream, serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Toasty bottle-aged riesling.

Featured in

Apr 2010

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