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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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Caramel brioche buns


What's not to love about buttery brioche with a centre of warm caramel? Although it's tempting to devour them straight out of the oven, the caramel will be hot so let them cool a little. A bowl of crème fraîche served alongside would be a delicious addition.

You'll need

500 gm (3⅓ cups) plain flour 50 gm caster sugar 5 gm (1¾ tsp) dried yeast 200 ml lukewarm milk 2 eggs, at room temperature 100 gm softened butter, coarsely chopped 1 egg yolk, lightly beaten with 1 tbsp milk Slivered almonds, for scattering, and icing sugar, for dusting   Salted caramel 350 gm caster sugar 110 ml pouring cream 110 gm butter, diced

Method

  • 01
  • For salted caramel, stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat, add cream, butter and 1½ tsp sea salt flakes, and swirl to combine. Pour half into a heatproof container and freeze, stirring occasionally, until of rollable consistency (15 minutes), then roll into 10 balls the size of cherry tomatoes and freeze until required. Reserve remaining caramel at room temperature.
  • 02
  • Combine flour, sugar, yeast and ½ tsp sea salt flakes in an electric mixer fitted with a dough hook. Add milk and eggs and mix on medium speed to combine. Gradually add butter and knead until shiny and elastic (4-5 minutes). Transfer to a lightly buttered bowl, cover and stand in a warm place until doubled in size (1½-2 hours). Knock back dough, divide into 10 pieces and, working with a piece at a time, flatten into rounds. Place a caramel ball in the centre, then bring the dough up around, and pinch firmly to seal so the caramel doesn’t leak out while baking. Roll into balls and place on a baking tray lined with baking paper, leaving 5cm between each. Cover loosely with plastic wrap and set aside in a warm place until risen by half (30 minutes).
  • 03
  • Preheat oven to 180C. Brush brioche buns with eggwash, scatter with slivered almonds and bake until golden brown (15-20 minutes). Cool briefly on a wire rack and dust with icing sugar. Warm the reserved caramel over low heat and serve with warm brioche buns.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Strong coffee (and perhaps a small glass of muscat)

Featured in

April 2016

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