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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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Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled rice pudding with roasted cherries and pistachio


Why restrict rice pudding to the wintry months when it's so refreshing served chilled with summer fruit, such as the roasted cherries we've used here? All the elements can be prepared in advance, making this an excellent dessert for entertaining.

You'll need

1.25 litres (5 cups) milk 250 ml (1 cup) pouring cream 2 vanilla beans, split and seeds scraped or 2 tsp vanilla extract 2 cinnamon quills Thinly peeled rind and juice of 1 orange 30 gm butter, diced 300 gm carnaroli rice 60 ml dessert wine 4 egg yolks 165 gm (¾ cup) caster sugar To serve: pistachio nuts slivered or chopped   Roast cherries 400 gm cherries, halved and pitted 220 gm (1 cup) caster sugar 40 ml dessert wine Juice of ½ orange and ½ lemon

Method

  • 01
  • Bring milk, cream, vanilla, cinnamon and orange rind to a simmer in a saucepan over medium-high heat and keep warm. Melt butter in a separate saucepan over medium-high heat, add rice and stir to coat and lightly toast (1-2 minutes), then add orange juice and dessert wine, and stir until liquid is evaporated. Add milk mixture a third at a time, ladling through a sieve (discard solids), and simmer, stirring occasionally, until most of the liquid is absorbed before adding more liquid. Simmer until rice is al dente (20-25 minutes).
  • 02
  • Meanwhile, whisk yolks and sugar in a bowl until thick and pale, add to al dente rice mixture and stir continuously until thickened (4-5 minutes). Transfer to a container and refrigerate to chill.
  • 03
  • For roast cherries, toss ingredients in a small roasting pan, spread out in a single layer and roast, stirring occasionally, until cherries are tender (10-12 minutes). Set aside to cool.
  • 04
  • Spoon rice pudding into chilled dishes, top with roast cherries and roasting juices, scatter with pistachios and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2015

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