Spiced canelé

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“I adore these French pastries, which have crispy, sugary crusts and pudding-like centres.”- Abigail Donnelly

Ingredients

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

Cooking Instructions

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