Caribbean Rum Cake
By popular demand.
Bring de rum.
Janet writes:
Just in case you’re dreaming of the sun and turquoise waters this is a Christmas favorite from somewhere a little warmer, boozy and lush but not as heavy as puds, transform that dusty bottle of maybe not great rum at the back of the cupboard into something that lasts 24hrs max in our house.
Janet’s Caribbean Rum Cake
Ingredients:
125 g fine semolina
1 liter of milk
75 g caster sugar
15 sugar cubes or 15 tsp ( for caramel)
3 eggs
75 g of blond raisins
4 tbsp. dark rum ( I like to use a spiced ginger one, I just add ginger and cinnamon to the bottle ( sometimes red chilli) and let it rest for a week or so).
Preparation:
In a saucepan with a thick base, put the pieces of sugar on a medium heat.
Let it melt, shaking the handle of the pan often.
As soon as the caramel turns blond, pour it into a mold (preferably high and fluted, but a loaf tin works grand, silicone is handy for the turnout), tilt it in all directions to evenly distribute the caramel on the bottom and the edges.
Preheat the oven to 160 ° (th 5/6).
Put the raisins in a bowl with the rum, let them swell.
Break the eggs, separating the whites from the yolks. Put the yolks aside for now.
Beat the egg whites until stiff.
Heat the milk and powdered sugar in a saucepan.
When simmering, throw the semolina in and stir with a wooden spoon for about 10 minutes, so that the semolina swells.
Off the heat, add the egg yolks, one at a time, stirring thoroughly with each addition.
Add the raisins , mix again.
Then add the egg whites delicately.
Pour the preparation into the caramelized mold and bake for about 30 minutes.
Take the mold out of the oven, let it rest for 10 minutes, then turn out the semolina cake on a serving dish and let it cool. Serve warm or cold. It’s nice with ice cream, or fresh cream and stewed peaches or pineapple.
Feel free to pour on a little more rum.
Hic.
Previously: Millie’s Chrismas Eve Brownies
On a roll
ing pin
now folks
Looking forward to giving this a proper Rum and the other thing lash
I’ve never made one before
But have aten’ plenty of it
And I have a posh Bundt tin
btw folks, if ye are buying Semolina special for this
it won’t go to waste
Don’t be afraid to use it as a flouring surface / tray dusting for savoury bakes, like soda bread, just mix it in with some flour, for a great rustic finish
and if ye like the texture of a Semolina in a cake
remind me to share a Polenta tray bake –
if you’re into the yummy organic woke hipster stuff, its defiantly for your recipe box
and just semolina pudding ( think like a rice or tapioca pudding ) with some prunes is nice on a frosty night too and sure that’s just milk, sugar, semolina and a saucepan
It’s a great thing to coat your spuds in before adding to the goose fat, if you like your roasties to be nice and crispy. Throw some into the pot once you’ve drained the spuds, with some salt and pepper, and give a bit of a shake. Guaranteed lovely roasties.
You talking about Semolina here? For some reason my roasties are not coming out as crispy as usual of late.
Yep. Dry semolina. Couple of spoons and bash around the spuds in the pot to get them well coated and a bit crumbly. Straight into the hot oil and roast. I’ve rarely had a bad roastie since trying this way.
Will give that a lash on Sunday, thanks.
Repo
do you par boil your spuds first?
and how hot is the oven you’re putting them into?
and are they sharing the oven by any chance?
Spuds are parboiled then put into a tray of hot oil, usually with whatever meat is roasting. Oven at 180 as it’s a fan.
Well try this
After you drain the spuds
Give them a good rattling around in the pot
Break up the surface a bit
If you know what I mean
And try that first
Give the spud a chance on its own to guzzle up those juices and crisp up for itself
I’ve been bashing them round in a colander to try and break up the surface but, to tell the truth, probably not breaking them up enough which may well be the cause of the lack of crispy.
maybe keep them boiling for another few minutes
oh I’ll be trying that !
Oh Janet this looks sexy.
I forgot to add the essential booty shaking while you shake the caramel ;)
I’ll remember that
*jiggles arse*
Shake my booty, taste your clootie!
looks v nice but kind of difficult
I’ll show ya how
we’d end up with a steamed clootie
all roads lead to Rome