CAKES IN BLOOM

CANELÉS

Makes 12

EASY

GREAT VALUE

Preparation: 15 minutes, plus 2 days’ chilling time

Baking: 1 hour

milk 2 cups
butter 50g
vanilla paste 1t
flour 100g
icing sugar 250g
salt 1t
free-range eggs 2
free-range egg yolks 2
rum (or rose-water) 4T

Place the milk, butter and vanilla paste in a saucepan and bring to the boil. Remove from the heat and cool slightly. Sift the flour, icing sugar and salt into a large bowl. Place the eggs and egg yolks in a bowl and beat lightly. Pour the milk mixture and the eggs into the dry ingredients and whisk until it forms a smooth batter. Strain the batter into a clean bowl. Stir through the rum or rose-water, cover the bowl with clingfilm and refrigerate for 2 days or longer to rest. Preheat the oven to 240°C. Place a greased silicone canelé pan on a baking tray and heat in the oven for 5 minutes. Remove the batter from the fridge and mix gently. Pour the batter into the moulds until it reaches 1 cm from the top. Bake for 15 minutes, then reduce the heat to 190°C. Bake for a further 45 minutes, or until golden. Remove from the moulds immediately and cool on a wire