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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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Eggnog ice-pops with milk crumb


These icy treats transform the traditional flavours of eggnog into a dessert well suited to a summer Christmas. And as a bonus, they don't need an ice-cream maker. The milk crumb is inspired by a recipe by Christina Tosi of Momofuku Milk Bar.

You'll need

300 ml pouring cream 150 ml milk 30 ml each Cognac and dark rum Thinly peeled rind of 1 orange, juice of ½ 1 vanilla bean, seeds scraped 5 egg yolks 100 gm raw caster sugar 1 tsp finely grated nutmeg   Milk crumb 30 gm dried milk powder 20 gm plain flour 1 tbsp caster sugar Finely grated rind of 1/4 lemon 30 gm butter, melted

Method

  • 01
  • Bring cream, milk, Cognac, rum, rind, juice, and vanilla bean and seeds to a simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (3-4 minutes), then whisk in spices. Pour cream mixture into yolk mixture, whisking continuously, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a wooden spoon (4-5 minutes). Strain into a bowl, whisk occasionally until cool, then refrigerate until thick and completely chilled (2-3 hours). Pour into 125ml ice-pop or dariole moulds, freeze until half-frozen (2-3 hours), insert ice-pop sticks and freeze until firm (2-3 hours).
  • 02
  • For milk crumb, preheat oven to 140C and line a baking tray with baking paper. Combine ingredients except butter and 1 tsp sea salt in a bowl, then add butter and mix until clusters form. Spread on baking tray and bake, stirring occasionally, until dry and pale (8-10 minutes). Cool completely on tray and store in an airtight container until required. Milk crumb will keep for a week.
  • 03
  • Dip moulds in hot water briefly to release ice-pops, place on a baking tray lined with baking paper, cover with plastic wrap and freeze until required. Serve ice-pops with milk crumb for dipping.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2014

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