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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."

Apple and suet puddings


Suet is the fat that encases beef kidneys. It can be obtained from butchers but they will usually need a few days' notice.

You'll need

80 ml Calvados 40 gm (¼ cup) currants 500 gm (about 3) Granny Smith apples 110 gm (½ cup) brown sugar Finely grated rind of 1 lemon 1 tsp mixed spice   Suet pastry 340 gm plain flour 140 gm caster sugar 100 gm cleaned suet, coarsely grated 1 tsp baking powder   Caramel custard 100 gm caster sugar 225 ml pouring cream 180 ml milk 3 egg yolks 1 vanilla bean, split, seeds scraped

Method

  • 01
  • For suet pastry, rub ingredients and a pinch of fine sea salt in a bowl with your fingertips until fine crumbs form, add 160ml cold water and knead on a floured surface until a smooth dough forms. Wrap in plastic wrap and refrigerate until firm (1 hour).
  • 02
  • Preheat oven to 180C. Bring Calvados to the simmer in a saucepan over medium heat, add currants and set aside until cool (10-15 minutes). Core apples and cut into thin slices. Place into a large bowl, add sugar, lemon rind, spice and currant mixture, stir to combine and set aside.
  • 03
  • For caramel custard, stir sugar and 60ml water in a saucepan over low heat until sugar dissolves (3-4 minutes), increase heat to high and cook until dark caramel (8-10 minutes), remove from heat, add cream and milk (be careful as hot caramel will spit) and stir to combine. Whisk yolks in a bowl, then pour cream mixture over yolk mixture, whisking to combine. Return to pan with vanilla bean and seeds and stir continuously over low heat until mixture coats the back of a spoon thickly (8-10 minutes). Strain through a fine sieve, cover closely and set aside to cool (30-40 minutes).
  • 04
  • Roll out pastry to 5mm thick and cut out six 15cm rounds and six 8cm rounds. Press large pastry rounds into six buttered and floured 200ml ovenproof moulds, fill with apple mixture, top with a small pastry round and press edges to seal. Bake until golden (25-30 minutes), turn out onto plates and serve hot with caramel custard.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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