Delicious UK - (11)November 2020

deliciousmagazine.co.uk 63

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make it special.

MAKE

AHEAD

Keepchilledinanairtight
container (cover the surface with
baking paper to stop a skin forming)
for up to 3 days. Reheat gently to serve.

TIMESAVER

TIP

Buy good quality ready-made

custard instead and stir in 2 tbsp

rum before warming through.

• 500ml double cream


• 1 tsp vanilla bean paste


• 110g caster sugar


• 3 medium free-range egg yolks


• 1½ tbsp cornflour


• 2 tbsp dark rum

1 Putthecreamandvanillain

over a medium heat and bringalmostto

the boil, then remove fromtheheat.

2 Put the sugar, egg yolks and cornflour in

a mixing bowl and whisk until smooth, then

gradually whisk in the hot cream mixture.

Return to the pan and put over a low heat,

stirring continuously with a wooden spoon,

for 5 minutes or until thickened enough to

coat the back of the spoon. Cool slightly,

then stir in the rum (see Make Ahead).

PER SERVING (FOR 10) 326kcals, 28.6g fat

(17.2g saturated), 1.7g protein, 13.8g carbs

(11.8g sugars), 0.4g salt, no fibre

...And the best rum custard to serve with the pudding
SERVES 8-10. RE ADY IN 10 MINUTES

n a saucepan

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