Christmas Eggnog Recipe

Serves 8

Ingredients:

• 12 egg yolks
• 5 cloves, whole
• 4 cups milk
• 4 cups cream
• 3 cups light rum
• 1+ ¾ cups sugar
• 2+ ½ teaspoons vanilla essence
• 1 teaspoon cinnamon, ground
• ¾ teaspoon nutmeg, ground

Directions:

In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.

Jenn's Rum Cake

For the cake:

• 1/2 cup chopped nuts of your choice
• 1 box butter recipe Duncan Heinz cake
• 1 package French Vanilla instant pudding
• 1/2 cup light rum (Aristocrat cheap crap. Tastes better in the end!)
• 1/2 vegetable oil
• 1/2 cup water
• 4 eggs

Cook the cake:

Preheat oven to 350 and grease/flour a bunt pan.

Put nuts into the bottom.

Combine the pudding mix and cake mix in a large bowl.

Add all other ingredients and mix for two minutes.

Pour into pan and cook for 45-60 minutes. Test with a toothpick to see when done.

For the Glaze (I made this during the last 20 minutes of cake cooking)

• 1 cup sugar
• 1 stick of butter
• 1/4 cup rum or more ;)
• 1/4 water

Making the Glaze

Bring all ingredients to a boil over medium high heat. Let boil for 3 minutes.

Pour glaze over hot cake and let sit for at least 30 minutes. Turn cake out onto a serving patter to cool the rest of the way.