Smoked Rum and Ginger Cheesecake for the Domestic Sluttery Pudding Club

This month’s Domestic Sluttery Pudding Club is all about cheesecake (last month was chocolate and I made Sex Pots), my favourite pudding of all! This cheesecake takes a bit of prep in as much as you will need to get things infusing for few days before you make them but that takes pretty much zero effort and once done you can knock this together in minutes, PLUS you get the most incredible smoked rum to use in cocktails 🙂

This recipe uses a fresh unpasturised sheep’s curd made by Homewood Cheese, it’s wonderfully fresh and creamy and therefore perfect for this recipe.  If you can’t get hold of ewe’s curd however you could use ricotta instead.

 To make the smoked tea rum: (5 days before dessert required)

  • 250ml golden rum
  • 12 strands good quality Lapsang Souchong tea

Simply pop the strands into the rum and leave to infuse for a minimum of 2 days. I’ve said use 250ml rum as it keeps forever and just gets better with time so it’s there for the next time, it’s also amazing in cocktails!

Ingredients:

  •  100ml Smoked Tea Rum
  • 50g sultanas (go for the jumbo ones)
  • 100g stem ginger biscuits
  • 30g unsalted butter (melted)
  • 150ml whipping cream
  • 150g fresh sheep’s curd
  • 1 jar stem ginger in syrup
  • 1 big sprig fresh rosemary

Crystallised rosemary (optional)

  • 3 sprigs fresh rosemary
  • 1 egg white
  • fine white caster sugar

 3 days before you need you dessert:

  1.  Place your sultanas in a cup and pour over the smoked tea rum making sure all the sultanas are covered.  Cover the cup with cling film and leave to infuse for 3 days.  This may seem a long time but after 3 days the sultanas will be so plump that they pop when you bite into them releasing a burst of flavour.
  2. Take a clean sprig of rosemary and push it into the centre of your jar of stem ginger and syrup in order to infuse.

The day before:

  1. Dip the remaining sprigs of rosemary into the egg white, then using a small sieve (a tea strainer is perfect) gently dust the rosemary with the caster sugar, coating evenly but lightly. Lay the sprigs gently on a baking sheet and leave overnight in an airing cupboard in order for it to crystallise.

On the day:

  1.  Crush the stem ginger biscuits and add the melted butter.  Stir to combine then divide the mixture between 4 glasses and push down gently to even off using the back of a spoon. Pop into the fridge to set whilst you make the next layer.
  2. Whip your cream until it will happily stay stuck to a spoon when held upside down. Stir in in the sheep’s curd and make sure it is evenly mixed then stir in the sultanas and rum. Take your glasses out of the fridge and divide the mixture between them carefully pushing the cream down onto the biscuit base to avoid air gaps and leaving room at the top for a layer of rosemary ginger syrup.
  3. Pour over the syrup then top each dessert with a small sprig of rosemary.  The beauty of making these in glasses is that as your spoon travels through the layers you pick up all the flavours, and its a lot less faff than using dessert rings!
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BBC Radio Leicester and Melton Mess

Cooking on the radio you say? Well yes indeed! Last Friday morning I had the pleasure of the wonderful Ben Jackson from BBC Radio Leicester being in my tiny kitchen at Wyldelight Cottage.  I had been practicing the art of not swearing for 2 days and was still a bit nervous until it dawned on me in the middle of the night before that yes, I could practice not swearing, but the art of “not sounding like a total twat when nervous” has always eluded me. I’ve always done it at the most inopportune moments too, normally when in the vicinity of really handsome men (throw a uniform in there and I go from sounding a bit like a twat to talking full blown nonsensical rubbish!

Luckily we had a good half hour before we started recording just catching up and talking food, that ALWAYS relaxes me and puts me at ease. I wanted to keep the recipe really simple and decided to do something in real time so listeners could see just how easy it all was.  I made my Melton Mess with Vanilla Sea Salted Caramel Sauce, it’s outrageously good too and the recipe will feature in this months Great Food Magazine which is out tomorrow. There is lots of cream, custard, strawberries, meringue and yes plenty of salted caramel sauce involved! There weren’t any disasters; I didn’t swear, I did get very excited about what I was making, I probably sounded like a bit of a twat but all in all it went really well and I will have a regular slot each month!

You can click here to listen, I start from 1 hr 41mins in, and you can tell I’m smiling the whole time as you can hear my lisp (lisps are all kinds of sexy you know!).

Melton Mess with salted caramel sauce

Ingredients:

  • About a dozen or more large strawberries
  • 2 tblsp caster sugar
  • 520ml double cream
  • 1 large meringue base or 8 meringue “nests”
  • 250ml good quality vanilla custard
  • salted caramel sauce

Method:

  1. Slice about two thirds of your strawberries and put them in a bowl, sprinkle over the caster sugar, give them a stir and leave to macerate whilst you get on with the rest of the dish. Keep the remaining strawberries to one side for now.
  2. Using an electric mixer whip the cream until it’s firm, be careful though as it’s very easy to over whip double cream and it will start to separate (and you could accidentally end up with butter!).
  3. Crush your meringues into pieces, don’t make them too small, as you want different textures to run through the dessert, then stir them into the cream.
  4. Pour your custard and macerated strawberries and their juice on top of the whipped cream and very gently fold in. You don’t want it to be all mixed in completely, just folded carefully so you have pools of strawberries and custard amongst the cream.
  5. Carefully tip the mixture onto a big serving platter, scatter the strawberries you had set to one side over the top then drizzle liberally with the salted caramel sauce. Have the pot of caramel on the table so people can help themselves to more, I warn you though: this sauce is highly addictive!

Vanilla Salted Caramel Sauce:

  •  120g soft light brown sugar
  • 100g unsalted butter
  • 1 tblsp water
  • 260ml double cream
  • 2 tsp Halen MĂ´n Vanilla sea salt flakes

Method:

  1. Put the butter, sugar and water in a saucepan and heat gently until bubbling it’s important that you don’t stir it though just swirl the pan to combine.
  2.  Once it’s all melted, let it bubble away for 3 minutes then whisk in your cream and remove from the heat. Add a teaspoon of salt flakes, taste to see if it needs any more (careful though it will be hot).  It will seem very runny but it thickens as it cools so make several hours before if you want a firmer sauce and pop it in the fridge.

I sent Ben off with a goodie bag of amazing local foods that are really overlooked in Melton.  There is such a big focus on the pork pies and stilton cheese that the other little known producers just get left behind.  This weeks goodie bag is a selection of my favourite things that I buy in Melton and not a pork pie or slice of stilton anywhere!

  • Blackberry vinegar from Bridget at Melton Sunday market
  • Smoked sausages – Grasmere farm (Tuesday market)
  • Smoked wild boar bacon – Paul aka The Roosterman (Melton Market Tues, Fri, Sun)
  • Homemade butter – Maria (Tuesday market)
  • Smoked middle bacon Derek Jones Butchers Melton (the BEST ever!) Plus a slice of their brawn
  • various jams/chilli sauce/chutney from my good self as I was spoiling him!

The next goodie bag will be equally as good and I have no idea what I’m going to cook yet but I’m really excited already!