Chai tea and dark rum pudding
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.
