Spiced rum pain perdu with lime and white chocolate whipped ganache

111 Matt Tebbutt recipe template

Preparation time

Cooking time
1 to 2 hours

Serves 6


By Shauna Froydenlund
From Saturday Kitchen


For the spiced rum pain perdu

  • 40ml/1¾fl oz double cream
  • 240ml/8¾fl oz full-fat milk
  • 4 free-range eggs
  • 50ml/2fl oz dark rum
  • 1 vanilla pod, scraped (reserve the pod for the pear below)
  • 1 brioche loaf, crusts removed and cut into 3cm/1¼in thick slices
  • 10g/⅓oz mixed spice, for dusting
  • 40g/1½oz butter

For the lime and white chocolate whipped ganache

  • 50ml/2fl oz lime juice
  • 25g/1oz liquid glucose
  • 140g/5oz white chocolate, broken into small pieces
  • 250ml/9fl oz whipping cream
  • 1 kaffir lime, zest only, to garnish

For the rum-soaked pear

  • 100g/3½oz caster sugar
  • 100ml/3½fl oz maple syrup
  • 1 cinnamon stick
  • 1 vanilla pod (use the scraped pod from the pain perdu)
  • 1 lime, cut into 8 pieces
  • 100ml/3½fl oz dark rum
  • 1 pear, halved, cored and cut into even strips

For the spiced flapjack

  • 110g/3¾oz jumbo oats
  • 1 tsp mixed spice
  • 110g/3¾oz unsalted butter
  • 40g/1½oz demerara sugar
  • 55g/2oz golden syrup
  • pinch sea salt
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