Chai tea and dark rum pudding
Picture: Robert Duncan

Serves 4-6

Chai tea and dark rum pudding

450ml milk

3 bags chai tea or 3 tbsp chai tea loose mix

20ml dark rum

3 egg yolks

2 tbsp custard powder

60g dark muscovado sugar

30g butter

pinch of salt

Honey parfait

4 egg yolks

200g honey

30g brown sugar

pinch of salt

1 dash dark rum

400ml whipping cream

Crumble

assorted nuts - try pistachio, almond and walnut

gingerbread


Bring milk and tea to the boil and let infuse for about 10-15 minutes then strain into a heavy-based saucepan. Add all other ingredients and bring to the boil while constantly stirring. Boil for about a minute then strain and fill jars or glasses. For the honey parfait, place egg yolks, honey, brown sugar, salt and dark rum in a metal bowl. Over a pot with boiling water, whisk the mixture until nice and fluffy. Put aside and let cool, giving it a whisk every couple of minutes. Whip the cream until semi-stiff and slowly fold through the cooled egg mixture. Quickly fill into a mould lined with cling film and freeze. Once frozen cut into desired shapes or pieces. For the gingerbread nut crumble, toast nuts in the oven and chop roughly, then mix with crumbled gingerbread. Scatter crumble over puddings and top with honey parfait pieces. Note: Muscovado is a special unrefined sugar.

The West Australian

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