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The great thing about barbecue cooking is that
many recipes can be made in advance. This sticky summer dessert
works well either as a pudding made in the kitchen, or on the coals.
Susanna Harvey has been catering for some time
and is a great lover of using local produce whenever possible.
"I wanted to create something that had a Caribbean
flavour, but made the most of the local organic fruits I could get
hold of," she said.
Susanna Harvey |
"You can do this recipe
on the barbecue by poaching the cherries in little foil parcels.
"Another simple recipe that I do on the barbecue
is to use up peaches and nectarines.
"You just cut them in half, remove the stone,
pop them into a little foil parcel with whatever liquer you fancy
and leave them to poach for about 20 minutes.
"They taste simply wonderful, especially when
served with cream or ice-cream."
English Organic Tropical Pudding
Warm cherries with a sweet sticky rum and coconut sauce
Cherries
Dark rum
Coconut milk
Brown sugar (organic usually has a richer flavour)
Desiccated coconut
Method
1. De-stone the cherries and place in a pan with
a small amount of water and some sugar.
Warm cherries in a coconut and rum sauce |
2. Heat gently until warm, the sugar has melted
but the cherries are still firm.
3. Into a pan pour a generous amount of rum. Add
some sugar and gently heat until the sugar has melted.
4. Then add the coconut milk and boil rapidly for
about 10-15 minutes. The mixture will thicken and reduce in quantity.
Stop boiling when you're happy with the consistency, but a thick
custard-like texture is about right.
5. Gently toss the desiccated coconut in a dry
frying pan until lightly toasted.
Note: Quantities and times are personal for this
dish, so arrange to suit your tastes.
The finished pudding tastes delicious, I make it
and I don't even like coconut!
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