For dessert, Angellica is serving Ginger Cake with Rum Butter Sauce.
• 100g caster sugar
• 125g butter
• 1 egg
• 115g treacle
• 115g golden syrup
• 300g plain flour
• 1.5 teaspoons of bicarbonate of soda
• 2 teaspoons of ground cinnamon
• 2 teaspoons of ground ginger
• 1 tablespoon of fresh ginger finely grated
• Half a teaspoon of ground cloves
• Half a teaspoon of salt
• 250ml hot water
Preheat your oven to 180ºC. Grease and flour a nine-inch square tin. Cream the sugar and butter (in a mixer if you prefer). Add the egg, treacle and golden syrup. Sift together all the dry ingredients. Add the dry ingredients to the cream mix, add the fresh ginger and finally the hot water. Mix and then bake for an hour or until a test skewer comes out clean. Allow to cool in tin. Cut out round or square shapes (normally I use a cake cutter).
Cooked Cream Cheese Frosting
• 450g full fat cream cheese (I use Philadelphia) left at room temperature for an hour
• Quarter of a cup of plain flour
• Cup of granulated sugar
• Quarter of a teaspoon of salt
• Cup of whole milk
• Teaspoon of vanilla extract
• 2 tablespoons of corn starch
• Half a cup of room temperature butter
Whisk together the flour, sugar, corn starch and salt. Whisk the milk into the flour mixture over a medium heat and continue to whisk until it becomes a smooth paste. Mix it to a simmer, stirring all the time, until it thickens. Place mixture into a stand mixer bowl and whip on high for ten minutes until the mixture really cools down. Lower speed and add vanilla extract, add the butter and keep whipping until it is incorporated. Then whip in softened cream cheese, a little at a time. Return mix to high and keep whipping until thick and fluffy. You can refrigerate before re-whipping – it will keep for three days and it can be frozen. Simply let it defrost in fridge overnight before using.
Run Butter Sauce
• 450g granulated sugar
• 75g salted butter
• 240g double cream
• 120ml dark rum (or less depending on how strong you prefer it)
• Pinch sea salt
Mix sugar and water in a large saucepan (must be large). Boil the sugar and water over a medium heat until the mixture turns to a light to medium amber colour – make sure it does not darken too much. Do not stir the boiling sugar as it will crystallise. Carefully swirl pan occasionally to avoid crystallisation. When the colour is right, quickly add butter and stir until butter is melted. Remove from heat immediately and pour in whipping cream, stirring constantly until the sauce looks smooth and creamy. Finally, whisk in the rum and allow to cool. The sauce can be stored in an airtight container and is a great sauce for most desserts.
To serve. Put cream cheese on top of your cakes – I made mine runny so that it ran down the sides of the cake like a Christmas pudding. Use red and green shop-bought fondant icing and cut out ivy shapes and make red balls for the holly. Serve with rum butter (which can be warmed a little in microwave).
Recipe provided by Angellica Bell, Winner of Celebrity Masterchef 2017. Photography by Josh Tucker.