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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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Sussex pond puddings with mandarin English cream


This is our take on an English classic. You'll need about five lemons for this recipe.

You'll need

300 gm butter 50 gm each caster and brown sugar 2 eggs 50 ml double cream 120 ml lemon juice and finely grated rind of 3 lemons, plus 1 extra lemon, coarsely chopped 1½ tbsp brown sugar mixed with juice of 1 lemon, to serve   Suet pastry 250 gm self-raising flour 140 gm (1 cup) finely processed cleaned suet 50 gm fine soft white breadcrumbs Pinch baking powder 120-160 ml milk   Mandarin English cream 500 ml (2 cups) milk 6 egg yolks 120 gm caster sugar Finely grated rind and juice of 1 mandarin

Method

  • 01
  • Combine butter and sugar in a saucepan, stir over medium heat until butter melts (3-5 minutes). Set aside to cool, whisk in remaining ingredients, refrigerate until thick (1 hour).
  • 02
  • Meanwhile, for suet pastry, combine all ingredients in a bowl (except milk), gradually add enough milk to bring pastry together, turn onto a work surface, knead gently to combine. Divide into 8 pieces, roll each into a 15cm round. Line 8 buttered 175ml metal dariole moulds with pastry. Fill three-quarters full with lemon sauce, fold excess pastry to meet in the middle, press to seal. Cover each with baking paper and foil, secure tightly with string. Place in a saucepan, pour in enough boiling water to come halfway up sides of moulds, cover with a lid and cook over medium heat until cooked through (1½ hours; top up with more boiling water if necessary).
  • 03
  • Meanwhile, for mandarin English cream, bring milk to the simmer in a saucepan over medium heat. Whisk yolks and sugar in a bowl until pale. Add milk mixture, whisk to combine, return to pan and stir continuously over low heat until mixture thickly coats the back of a spoon (5-10 minutes). Strain through a fine sieve into a bowl placed over ice, stir occasionally until cool. Add mandarin juice and rind, refrigerate until chilled (1 hour). Just before serving, blend with a hand-held blender to add air, then spoon over hot puddings and drizzle with brown sugar mixture to taste.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Aug 2010

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