Clean out the cupboards and whip up these easy, crowd-pleasing pancakes.
Black rice & palm sugar pudding
200g desiccated coconut
130g palm sugar
4 whole eggs
8 egg yolks
150g black rice
165ml spring water
Roasted pineapple & vanilla butter
1 ripe pineapple
70g clarified butter
60-80ml cider vinegar
70ml dark rum
Place sugar & water in copper pot on stove to make a dark caramel. Clean sides of pot with a wet brush. Clean and lightly oil pudding moulds; line bottom with caramel. Allow to cool.
For the rice pudding, warm milk with coconut & palm sugar. Strain milk; add to lightly beaten eggs & yolks. Stir but do not stir bubbles. Pour half the mixture into caramel cups, filling the cups halfway. Bake in bain-marie on 120C until mixture starts to firm.
Boil rice until tender, drain & mix with remaining custard. Fill moulds & bake until firm to the touch.
To make the syrup, combine sugar & spring water, then bring to boil on high heat. Boil to 215F, brushing sides occasionally with water. Set aside to cool.
Prepare the pineapple by removing leaves, keeping several inner leaves for decoration. Trim pineapple well, cut lengthwise in quarters & remove core. Slice into 5mm thick slices.
Prepare 'vanilla butter' by heating clarified butter in cast iron pan over high heat until it smokes. Add a single layer of pineapple into it, cook until well browned on each side & transfer to plate. Remove vanilla butter for later use & return pineapple, deglaze pan with 2/3 of the vinegar, & add rum & syrup. Braise in oven for 10 minutes, turning occasionally.
Remove pineapple into another pan, melt vanilla butter into juices & adjust acidity with remaining vinegar if required. Strain sauce onto pineapple. Reserve for at least 3 hours.
Reheat pineapple gently. Demould pudding & let syrup drain away. Arrange pineapple on plate & set pudding in the middle. Decorate with pineapple leaves & 300ml whipped cream.
Recipe provided by The Botanical Dining Room