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

Janet’s Steamed Clootie

20 thoughts on “Did You Make Her?

  1. v AKA Frilly Keane

    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

    1. Janet, dreams of an alternate universe

      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

    2. millie bobby brownie

      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.

      1. ReproBertie

        You talking about Semolina here? For some reason my roasties are not coming out as crispy as usual of late.

        1. millie bobby brownie

          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.

          1. ReproBertie

            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.

          2. V AKA Frilly Keane

            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

          3. ReproBertie

            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.

    1. Janet, dreams of an alternate universe

      I forgot to add the essential booty shaking while you shake the caramel ;)

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