Long, luscious lunches are what Sundays are all about and preferably how I like to spend mine.
Wine must flow, a fire lit if cold or seating must be al fresco if hot and the feasting must be slow, not rushed, while the conversation continues uninterrupted.
I dream of these afternoons when cooped up at my desk or when I find a weekend has managed to go past without one of these affairs having been arranged.
So civilized. So grown up. I think.
Isn't it wonderful ?
And as I turn another year older I relish in knowing I have a beautiful collection of friends with which I can share many more of these experiences. And hopefully some new friends to come too. And whether it's lunches we cook or lunches cooked by others, it all becomes a ceremonious nod to the meaning of life. In my view.
Baba au Rhum / Rum Baba
I enjoyed such a lunch last Sunday and my contribution was this tasty dessert I tried my hand at making for the first time. The recipe comes from the incredibly beautiful blog Manger.
We left with an empty plate which was encouragement enough to certainly make it again.
for the cake :
120g cake flour
150g cater sugar
10g baking powder
50g melted butter
3 tablespoons warm milk
3 eggs - separated
for the cream topping :
250 ml whipping cream
1/2 vanilla pod -seeds scraped
30g caster sugar
for the rum syrup
120ml dark rum
150g caster sugar
40g apricot jam, melted - for glazing the cake
Pre heat the oven to 180degC.
Cream the eggs yolks and sugar. Add the warm mild and butter. Sift the flour & baking powder and add to the mixture. Mix well.
Whisk the egg whites until stiff peak and gently fold into the batter.
Pour into a buttered & floured cake mould.
Bake for 25 minutes, until ready. When done remove from oven and allow to cool before inverting onto a wire rack to cool completely.
Prepare the rum syrup by heating the water and sugar together until boiling over a medium heat. Add the rum, turn down the heat and allow to simmer for 3 minutes. Set aside to cool.
Brush the cooled cake with the melted apricot jam to glaze.
Whisk together the cream, sugar & vanilla seeds. Be careful not to over beat.
Place the cool cake onto a plate and slowly pour half the rum syrup in the centre of the cake. Allow the syrup to be absorbed then serve with cream in the centre, with more rum syrup on the side if desired.