Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Charred clementine and rum individual upside-down cakes

by Jeanne Horak on December 31, 2012 15 Comments in Baking (sweet), Dessert, Recipes

And here we are again – the fnal blog post of another year.

In 2011 my final post was a visual toast to my readers.

In 2010 my final post was a recipe for shredded Brussels sprouts with pancetta & pine nuts

In 2009 my final post was a Christmas message (gulp – a whole week without a blog post?!).

In 2008, ever the practical one, it was a recipe for a leftover Christmas gammon & caramelised shallot quiche.

In 2007, my final post was a recipe for a warming, wintry Jerusalem artichoke & potato gratin.

In 2006, my final post was the launch of my, Andrew and Johanna’s monthly event Waiter, There’s Something In My…

In 2005 , my final post was the rather inspired roundup of the nursery rhyme edition of my beloved ovo-literary monthly event, the End of Month Egg on Toast Extravaganza.

And in 2004, my final post of my first year of blogging was a reminiscence of new year’s eves gone by and featured (astonishingly!) some ABBA lyrics.

 

 

But as every good cook knows, a good meal should end with something sweet and so because I have neglected to do so up to now, I will finish my year in 2012 with a dessert recipe that will eclipse the new year fireworks – but yet it isn’t rocket science to make. The basic recipe is an adaptation of something I made years ago with dried apricots and pistachios, but the flavour inspiration comes from the McCormick 2013 Flavour Forecast. The Flavour Forecast is the result of a year of culinary exploration, data discovery, and insight development by an international group of McCormick experts, including chefs, sensory scientists, trend trackers and food technologists.  The objective is to  identify the trends and flavours in food and cooking worldwide, and then to hold a global to pool their insights and establish a limited number of global themes which seem to be emerging in locations as diverse as Asia, Australia, Europe, Africa, Latin America and North America. I previously used one of their five trend themes identified in the forecast (“Global, my way”) as a springboard to inspire my South African chakalaka-spiced hummus, but this time it was another of the themes that caught my eye:  no apologies necessary.  The Forecast describes the thinking behind this trend as follows:

“In a rational rebellion against the “always-on”  mindset of modern life, food lovers are making the conscious choice to stop and enjoy the moment. This unapologetic escape from  everyday demands is a necessary break, a chance to savour each detail of the eating experience. Diving head first into sumptuous flavours, we are staking our claim to the pleasures we crave and the satisfaction we deserve until, finally, all seems right with the world.”

Doesn’t that sound like a tailor-made set of new year’s resolutions for 2013?? One of the recipes sent to accompany this trend was for a charred orange sorbet with a warm rum sauce. That’s what set my mind racing and ed me to adapt my old recipe with these new flavours to create a simple yet spectacular dessert fit for a New Year’s Eve dinner.  Using clementines with their softer skin means that you don’t have to peel them as the skin is soft enough to eat, but the essential marriage of rum and citrus remains the same (and it is fabulous, I have to say!). The cake itself is dense yet never heavy, thanks to the whipped egg whites, and the syrup is rich but never too sweet.  I must warn you, though, that these little cakes are addictive! Thanks once again to McCormick for sharing their forecast and their recipes with me – I foresee a year of flavourful innovation and experimentation in the Cooksister kitchen.

 

To all my readers – thank you for your support, comments and friendship in 2012.  May you find time in 2013 to stop, switch off and enjoy the moment; to escape regularly from the demands of everyday life; to dive into flavours and experiences that enrich your life; and that you may enjoy health, prosperity and friendship.  HAPPY NEW YEAR!

 

 

5.0 from 4 reviews
Charred clementine and rum individual upside-down cakes
 
Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
These individual charred clementine & rum upside down cakes are simple to make but provide a show-stoppingly decadent dessert at the end of any dinner party.
Author: Jeanne Horak-Druiff
Recipe type: Dessert
Cuisine: International
Serves: 6
Ingredients
  • 90 + 45 ml orange juice
  • 45ml dark rum
  • 6 horizontal slices of unpeeled clementine, about 3mm thick (you will probably need 3 large clementines)
  • 3 Tbsp butter + butter for greasing the ramekins
  • 85g firmly packed dark brown sugar
  • 190g plain flour
  • 1 tsp baking powder
  • 63g + 63g granulated sugar, divided (plus extra for charring)
  • 85ml milk
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 3 large egg whites at room temperature
Instructions
  1. Lightly butter the inside of six oven-proof ramekins and then line with baking paper (I found it was easiest to cut circles for the bases and strips for the sides, rather than to try and use a single piece). Preheat oven to 180C.
  2. Slice the largest clementines you can find horizontally (through their “equator”) to get 6 slices large enough to cover the base of your ramekins.
  3. Melt a knob of butter in a non-stick frying pan till it bubbles, sprinkle each slice of clementine generously with granulated sugar and fry till slightly charred, then sprinkle each with sugar, flip over and repeat. Place one slice in the base of each prepared ramekin.
  4. Melt the butter in a saucepan over medium heat. Set aside 1Tbsp in a small bowl for later. Add 85ml of the orange juice and brown sugar to the butter in the saucepan and bring to the boil. Cook for about 1 minute or until the mixture thickens slightly to form a caramel sauce.
  5. Carefully divide the caramel sauce between the six ramekins. Pour the sauce over the clementine slice in the base of each ramekin and gently swirl to get an even layer.
  6. Combine flour and baking powder in a bowl. To the reserved melted butter, add 63g of the granulated sugar, milk, egg yolk, and vanilla and stir well. Add this to flour mixture and beat well to ensure there are no lumps. Set aside.
  7. Beat the egg whites with an electric mixer on high speed until foamy. Gradually add the remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks almost form.
  8. Gently fold about a quarter of the egg white mixture into batter, then gently fold in the remaining egg white mixture.
  9. Carefully pour the batter over the charred clementine slices in the ramekins. Bake at 180°C for about 30 minutes or until a wooden tooth pick inserted in centre of the cakes comes out clean.
  10. In the meanwhile, return the saucepan that you used for the caramel to the heat with the last Tbsp of butter and add the remaining orange juice and rum. Bring to the boil and reduce to a syrupy consistency.
  11. After removing the cakes from the oven, allow to stand for 5 minutes on a wire rack, then carefully invert each ramekin onto an individual serving plate. Lift the ramekin carefully – it should come away from the cake easily – and peel off the baking paper. Pour a little of the orange rum syrup over each pudding and serve immediately with a scoop of double cream.
Wordpress Recipe Plugin by EasyRecipe
3.5.3229

 

More deliciousness for you!

  • Homemade cranberry clementine vodka  and a Christmas cocktailHomemade cranberry clementine vodka and a Christmas cocktail
  • Carrot and cumin soup and a 66 Square Feet recipe book giveawayCarrot and cumin soup and a 66 Square Feet recipe book giveaway
  • Whole baked gilt-head bream with Clemengold clementines and thyme butterWhole baked gilt-head bream with Clemengold clementines and thyme butter
  • Mexican pork pibil (cochinita pibil)Mexican pork pibil (cochinita pibil)

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #227
Saturday Snapshots #228 »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Robin O says

    December 31, 2012 at 7:37 pm

    Jeanne – Happy New Year! What a sensual combination of rum, citrus that rings in a resolution to pause, create and enjoy. Beautiful image, recipe and sentiment.

    Reply
    • Jeanne says

      January 4, 2013 at 11:32 am

      And a very happy new year to you too, lovely! Glad you like the recipe – do try it as it is simple but pretty show-stopping. And yes – here’s to taking a pause in 2013 and savour the moment 🙂

      Reply
  2. Sarah, Maison Cupcake says

    December 31, 2012 at 7:53 pm

    That looks fantastic! I am off to check out the McCormick forecast for myself.

    Brilliant Abba song – I posted the video at the end of my first blog year too!

    Reply
    • Jeanne says

      January 4, 2013 at 11:33 am

      Hahaha – can’t believe we posted the same ABBA video at the end of our respective first years of blogging! Brilliant – the firm foundation for a friendship if you ask me 🙂

      Reply
  3. andrew says

    January 1, 2013 at 5:05 pm

    As you know I am rather partial to a pudding… and this looks fantastically right up my street!

    Reply
    • Jeanne says

      January 4, 2013 at 11:34 am

      Oh yes, this would be right up your street! Not girly at all and a nice match for a glass of pudding wine if you ask me! All the best for 2013 – here’s to many more good times together!

      Reply
  4. Rosa says

    January 2, 2013 at 6:21 pm

    Those cakes must be divine! What a wonderful dessert.

    Best wishes for 2013!

    Cheers,

    Rosa

    Reply
    • Jeanne says

      January 4, 2013 at 11:35 am

      Thanks Rosa – do try the cakes, they are so easy to whip up and so yummy! Thanks for the new year’s wishes – wishing you a delicious year in 2013 and many more culinary adventures 🙂

      Reply
  5. Jamie says

    January 4, 2013 at 8:50 am

    Happy Happy New Year, sister! A what a spectacular dessert for sure! I must try that clementine/rum combo. They are beautiful and my tastebuds are tingling just looking at the photos. Wishing you and Nick a marvelous, happy, healthy and prosperous 2013… xoxo

    Reply
    • Jeanne says

      January 4, 2013 at 11:36 am

      And the happiest of new years to you too, Saucy! It’s a great recipe and v versatile – have used the basic cake recipe with both apricots and clementines now, and want to try out other fruits too. And of course, everything tastes better with a splash of rum (or Cognac, or whisky, or…!) ;o)

      Reply
  6. Krista says

    January 4, 2013 at 9:11 am

    A very, VERY Happy New Year to you, Jeanne!! 🙂 I love ALL the ways you’ve celebrated New Year’s Past on your blog. 🙂 So much deliciousness and cheer and comfort. I hope this year is truly wonderful for you. 🙂

    Reply
    • Jeanne says

      January 4, 2013 at 11:38 am

      And a fabulous new year to you too, lovely lady! Glad you like my weird and wonderful selection of year-end posts – variety is the spice of life (or, at least, of blogging!). It’s been a real pleasure journeying with you this year and catching up on your beautiful sunny posts from Down Under – all the best for 2013 and look forward to more of your travels and thoughts in the new year!

      Reply
  7. Alexander says

    January 6, 2013 at 5:54 pm

    This is a good dish to begin the year.

    happy new year

    Reply
  8. Denise | TLT says

    January 7, 2013 at 4:20 pm

    Love this recipe and resolution!
    A bit late (I was on holiday), but from a good heart: wishing you a wonderful new year full of health, happiness and delicious food, Jeanne! Hope we will see each other this year, it’s about time! xoxo

    Reply
  9. Charlie says

    January 7, 2013 at 7:17 pm

    The perfect cake, the perfect sentiments. My glamorous, high heel wearing Granny used to call enjoying the moment ‘having a minute’. I wish you and your family a mountain of those minutes in 2013.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
How to sautée Brussels sprouts
Roosterkoek - a South African braai essential
My big, fat South African potato bake

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.