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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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Rose and almond rice pudding


Creamy rice pudding is perhaps the ultimate comfort food. We've made a fragrant rose ice-cream to serve on top, but a good store-bought vanilla would do the trick too. The pretty pale rose petals are a bit of fancy fun - totally optional.

You'll need

300 ml each pouring cream and milk Scraped seeds of 1 vanilla bean Finely grated rind and juice of 1 orange 30 gm butter, coarsely chopped 120 gm arborio rice 150 ml dessert wine 4 egg yolks 150 gm raw caster sugar 1 tsp rosewater, or to taste To serve: flaked almonds, icing sugar and rose petals (optional)   Rose ice-cream 600 ml pouring cream 150 ml milk 7 egg yolks 140 gm raw caster sugar 2 tsp rosewater, or to taste

Method

  • 01
  • For rose ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale, pour in cream mixture and whisk to combine. Tip back into saucepan and stir continuously over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, whisk in rosewater to taste, then refrigerate to chill. Churn in an ice-cream machine, transfer to a container and freeze until required. Makes about 1 litre.
  • 02
  • For rice pudding, bring cream, milk, vanilla seeds and orange rind to the simmer in a saucepan over medium heat, then set aside. Melt butter in a saucepan over medium heat, add rice and stir until lightly toasted (1-2 minutes). Add wine and orange juice, stir until absorbed, then add milk mixture and bring to the simmer. Reduce heat to low-medium and cook, stirring occasionally, until thick and rice is tender (20-25 minutes). Whisk yolks and sugar in a bowl until thick and pale, stir into rice and cook, stirring continuously, until thickened (1-2 minutes). Remove from heat, add rosewater to taste, and serve warm scattered with flaked almonds, icing sugar and rose petals, and topped with rose ice-cream.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Aug 2013

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