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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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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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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Saucy chocolate puddings with muscatel ice-cream


You'll need

100 ml muscat 80 gm dried muscatels, stems removed 140 gm softened butter 390 gm brown sugar 2 eggs 300 gm (2 cups) self-raising flour 75 gm Dutch-process cocoa, plus extra to serve ½ tsp baking powder 250 ml (1 cup) milk 140 gm dark chocolate (70% cocoa solids), coarsely chopped   Muscatel ice-cream 600 ml pouring cream 200 ml milk 180 ml muscat 8 egg yolks 140 gm raw caster sugar 80 gm dried muscatels

Method

  • 01
  • For muscatel ice-cream, bring cream, milk and 100ml muscat to the simmer in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), add cream mixture, whisk to combine. Return to saucepan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (5-6 minutes), strain into a bowl placed over ice and cool completely. Meanwhile, simmer muscatels and remaining muscat in a small saucepan over medium-heat until muscat is nearly absorbed and muscatels are plump (4-5 minutes), set aside. Freeze cream mixture in an ice-cream machine, stir through muscatel mixture and freeze until required. Makes about 1.5 litres.
  • 02
  • Preheat oven to 170C. Simmer muscat and muscatels in a small saucepan over medium-heat until muscat is nearly absorbed and muscatels are plump (4-5 minutes), set aside. Beat butter and 250gm sugar until pale and creamy (3-4 minutes), add eggs, beat to combine. Sift over flour, baking powder and 60gm cocoa and mix to combine. Stir in milk and muscatel mixture, then chocolate. Divide among 6 lightly buttered 500ml ovenproof moulds and set aside.
  • 03
  • Combine remaining sugar and remaining cocoa in a heatproof bowl, add 375ml boiling water, stir to combine. Pour over pudding batter, dividing equally, then bake until puddings are risen and a skewer withdraws clean (15-20 minutes). Dust with cocoa and serve hot with muscatel ice-cream.

This recipe is based on food director Emma Knowles's mum's self-saucing chocolate pud - with added muscat-plumped muscatels and chunks of bitter chocolate. You could skip making the ice-cream (our take on rum 'n' raisin), but the effort pays dividends.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

The same muscat you used in the recipe.

Featured in

Jun 2011

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