Rum & Raisin Parfait

Every week on Simon Mayo's Saturday show, we're joined by food and wine expert, Nigel Barden, who talks us through incredible recipes and the wines that go with them. As well as satisfying your taste buds, we also satisfy your ears with a classical track that compliments the food perfectly.

Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here. On Saturday 12th October we made Rum & Raisin Parfait.

The full recipe is below:

Rum & Raisin Parfait

by Fergus Henderson & Trevor Gulliver from The Book of St. John (Ebury Press) Photography by Jason Lowe

If you do not have an ice cream machine, then parfait is your friend. Ah, the joy of parfait!

Makes 1 loaf tin – enough to serve 8-10

Ingredients

4 free-range eggs

160g caster sugar

600ml double cream

100g honey

35ml rum (Nigel says ideally dark or golden rum)

250g raisins

Method

Pre-soak the raisins in the rum for an hour or two minimum.

Line a loaf tin with baking parchment.

Place the whole eggs in a bowl with the sugar & whisk vigorously until the mixture has doubled in size – you will need an electric whisk for this task.

In a separate bowl whisk together the cream & honey until they form medium-soft peaks. Take care not to over-whisk.

Fold the cream mixture & the egg mixture together, along with the raisins, then pour this into the tin & freeze, covered with cling film.

This parfait is excellent served with a biscuit on the side; a piece of shortbread or a fig roll perhaps.

In the Book of St John there are other ‘Parfait Possibilities’, including Honey & Brandy; Brown Bread & Marmalade; Prune & Almanac.

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