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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Pudding Club and Chocolate Sex Pots

Booze, caramel, cream, chocolate, yeah it doesn’t get much better than that

Have you heard about Pudding Club yet? You haven’t? Well then where the hell have you been? Pudding Club ROCKS. Pudding Club was created by the awesome Domestic Sluts because quite frankly, there is a big pudding club shaped hole in our lives that needed to be filled (with mountains of pudding obviously). Can you tell I’m feeling the love for pudding right now?

You look like you need more pudding in your life too so I highly advise you get involved. Its dead simple too! Here are their guidelines for Pudding Club: (from DomesticSluttery.com)

  • Each month, we’ll announce a different pudding theme and we’ll share an awesome pudding recipe with you.
  • If you want to get involved, you make your pudding and blog the recipe and photos, linking back to us  and mentioning the pudding club.
  • You can either email us to tell us about your recipe, leave us a link in the comments on this post or use the Twitter hashtag #SlutteryPuddingClub so we can find it (we may miss them on Facebook). We’ll try any retweet any mentions throughout the month so people can see what you’re up to.
  • On the first Monday of every month, we’ll do a round up of all of your amazing recipes and link to them all so readers and other pudding club members can try them out for themselves

See it’s dead easy!

Now when it comes to dessert I can’t be arsed faffing about, I want something that can be thrown together in under 10 minutes that looks and tastes amazing and basically makes me want to bathe in it. I’ve gone one further here and made one that not only ticks all those boxes but you can carry around in your handbag too for all those pesky pudding emergencies, or just throw a few in your bag and take them round your mate’s house for a Pudding Party (I need more of those in my life).

This little dessert kicks serious ass, it’s really indulgent and contains all my favourite things. I’ve used Amaretto in this one  and Golden Syrup sponge but I often make it with golden rum and ginger sponge which is divine.

Get in my face

Ingredients: (makes about 6 generous servings)

  • Lyle’s Golden syrup cake
  • Amaretto
  • 100g dark chocolate (plus a little but extra to grate for garnish)
  • 500g pot fresh custard, must be nice and cold.
  • 1 x 397g tin Carnation Caramel (or Dulche du Leche)
  • 300ml whipping cream
  • 1 tablespoon stem ginger syrup (optional)
  • cherries to garnish

Method:

  1. Slice some of your cake and put it in the bottom of your clean jam jar then pour over your Amaretto (about 25ml for each jar is about right but add more if you want it more boozy)
  2. Break your chocolate into pieces and put it into a glass bowl set above a saucepan of simmering water. Make sure the water doesn’t touch the glass bowl. When fully melted remove from the heat and whisk in half of your cold custard.
  3. Spoon a layer of caramel over your booze soaked sponge then top that with a layer of plain custard. Follow this with a layer of your chocolate custard.
  4. Whip your cream. If adding the stem ginger syrup or some more booze then do this before you start whipping. You want it to be quite firmly whipped. Spoon it over the chocolate custard.
  5. Top with a cherry and some more grated chocolate. It can be eaten straight away or pop a lid on it and it will keep happily in your fridge for another day, although I recommend taking them round to your favourite friend’s house and having a Pudding Club party and basically totally making their day.

So thats my chocolate Pudding Club recipe, whats yours?