Woman's Day
Ingredients
Method
1.Split vanilla bean in half lengthways; scrape out seeds.
2.Combine vanilla pod and seeds in a medium saucepan with butter, cinnamon and half the milk. Bring to boil; remove from heat.
3.Beat egg-yolk, egg and sugar in a medium bowl with an electric mixer until light and fluffy. Add flour, rum and remaining milk, in two batches, beating until combined. Add vanilla mixture; beat until combined. Cover; refrigerate overnight. Remove and discard vanilla pod.
4.Grease two x 12-hole mini muffin pans (1 1/2-tablespoon capacity) with extra butter. Divide batter between holes.
5.Cook in a moderately hot oven, 190°C, for about 1 hour, or until cooked and tops are caramelised. Turn canneles immediately onto a wire rack to cool.
6.Serve canneles upside-down; dust base with sifted icing-sugar mixture. Decorate with mint and raspberries.
Cannels are small French vanilla and rum-flavoured cakes, taking about 1 hour to cook for the tops to turn dark brown.
Note
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