Finish your Christmas feast with this seductive Christmas cake and brandy custard sauce. It is quicker to make than Christmas pudding but tastes absolutely gorgeous.
Preparation: 30 minutes + standing time overnight
Cooking: 1 hour
Serves: 10 to 12 people
Ingredients:
500g of a variety of dry and candied fruits (halved or chopped coarsely)
1/2 cup of dark rum
1 cup of fine brown sugar
4 eggs
250g of unsalted butter at room temperature
1 cup of plain flour
1/4 cup of self raising flour
1 teaspoon of mixed spice
2 tablespoons of dark rum extra for brushing the finished cake
Brandy custard sauce
1 cup of full cream milk
250g of cream
1 teaspoon of vanilla bean
4 egg yolks
1/4 of caster sugar
1/4 cup of brandy
1. Mix the fruits and rum in a large mixing bowl. Cover with plastic wrap and keep it in a cool and dark place overnight.
2. Preheat oven to 150'c fan forced. Beat butter and brown sugar until fluffy. Add one egg and beat for a few minutes. Repeat until you beat all of the eggs. Add dry fruits and mix well. Add in sifted flour and spices. Pour the cake mixture into a non stick cake pan. Bake for one hour or until a cake tester come out clean. Remove from oven and brush the cake with rum while it is still hot.
3. Make brandy custard sauce. Heat milk, cream and vanilla in a sauce pan until the boiling point and remove from heat immediately. Beat egg yolks and sugar until thickened. Gradually add hot milk into the egg mixture. Return the mixture to pan over low heat. Stir until thickened - you know it is ready when it coats the back of the wooden spoon and you can run your finger along it. Add brandy and whisk to well combined.
Serve warm.
0 comments:
Post a Comment