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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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Steamed marmalade pudding with thick English custard


You'll need

150 gm softened butter 150 gm caster sugar 3 eggs 275 gm self-raising flour 370 gm orange marmalade Finely grated rind of 1½ oranges 200 ml buttermilk   Syrupy oranges ½ orange, unpeeled, thinly sliced into rounds 80 gm (¼ cup) orange marmalade   Thick English custard 600 ml pouring cream 300 ml milk 1 vanilla bean, split, seeds scraped 6 egg yolks 150 gm caster sugar

Method

  • 01
  • For syrupy oranges, simmer orange slices in a small saucepan of water over medium heat to remove bitterness (2-3 minutes). Drain, return to pan, add marmalade and 2 tbsp water, reduce heat to low and simmer until syrupy (1-2 minutes). Arrange in the base of a buttered 2-litre pudding basin and set aside.
  • 02
  • Beat butter and sugar in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Fold in flour, then marmalade, orange rind and buttermilk, and spoon into prepared pudding basin. Smooth top, cover closely with a round of buttered baking paper and seal with foil and string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up sides of pudding basin, cover saucepan with a lid and steam until a skewer withdraws clean (1½-1¾ hours). Top saucepan up with extra boiling water if necessary.
  • 03
  • Meanwhile, for thick English custard, combine cream, milk, and vanilla bean and seeds in a saucepan and bring to the simmer over medium heat. Combine yolks and sugar in a bowl and whisk until pale. Pour hot cream mixture over egg mixture, whisking to combine, then return to pan. Stir continuously over low-medium heat until mixture coats spoon (5-7 minutes). Strain into a serving jug.
  • 04
  • Invert pudding onto a serving plate and serve hot with thick English custard.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

You'll need

150 gm softened butter 150 gm caster sugar 3 eggs 275 gm self-raising flour 370 gm orange marmalade Finely grated rind of 1½ oranges 200 ml buttermilk   Syrupy oranges ½ orange, unpeeled, thinly sliced into rounds 80 gm (¼ cup) orange marmalade   Thick English custard 600 ml pouring cream 300 ml milk 1 vanilla bean, split, seeds scraped 6 egg yolks 150 gm caster sugar

Method

  • 01
  • For syrupy oranges, simmer orange slices in a small saucepan of water over medium heat to remove bitterness (2-3 minutes). Drain, return to pan, add marmalade and 2 tbsp water, reduce heat to low and simmer until syrupy (1-2 minutes). Arrange in the base of a buttered 2-litre pudding basin and set aside.
  • 02
  • Beat butter and sugar in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Fold in flour, then marmalade, orange rind and buttermilk, and spoon into prepared pudding basin. Smooth top, cover closely with a round of buttered baking paper and seal with foil and string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up sides of pudding basin, cover saucepan with a lid and steam until a skewer withdraws clean (1½-1¾ hours). Top saucepan up with extra boiling water if necessary.
  • 03
  • Meanwhile, for thick English custard, combine cream, milk, and vanilla bean and seeds in a saucepan and bring to the simmer over medium heat. Combine yolks and sugar in a bowl and whisk until pale. Pour hot cream mixture over egg mixture, whisking to combine, then return to pan. Stir continuously over low-medium heat until mixture coats spoon (5-7 minutes). Strain into a serving jug.
  • 04
  • Invert pudding onto a serving plate and serve hot with thick English custard.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

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