Ingredients

Method

• 2 cups milk
• 50 g butter
• 2 free-range eggs
• 2 free-range egg yolks
• 1 t vanilla paste
• 1 t ground ginger
• 100 g flour
• 250 g icing sugar
• ¼ cup rum

Method

Ingredients

1. Melt the milk and butter together, then cool.

2. Beat the eggs and vanilla into the dry ingredients. Add the milk mixture and rum, and whisk well. Strain the batter. Cover and chill overnight.

3. Preheat the oven to 240°C. Heat the canelé moulds in the oven for 15 minutes – this ensures the crust will be crispy.

4. Reduce the temperature to 190°C. Pour the batter into each mould, about ¾ full. Bake for 1 hour. Remove from the moulds immediately as they will stick.

Cook's note: We recommend baking the canelé in a silicone mould available from speciality baking shops. You could also use a muffin tin – they won’t have the same shape but will still taste delicious.

Find more Christmas recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly