PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
Yield: 12 Crepes

INGREDIENTS: Batter

2 eggs
1 ¼ cups (300 ml) milk
1 ½ tbsp melted butter
¾ cup (105 g) all purpose flour
1 tsp baking powder
1 tsp raw brown sugar
Pinch of salt
3 tsp finely grated dry coconut
Zest of 2 limes

INGREDIENTS: Filling

2 cups (1 lb) ripe mango cut into cubes
1 cup (1⁄2 lb) jelly coconut
Freshly grated nutmeg and cinnamon to taste

INGREDIENTS: Sauce

1⁄2 cup (¼ lb) firm mango, diced
1 tsp sugar
1 ¼ cups (300 ml) water
1 ½ oz (45 ml) English Harbour 5 Yr. Rum
2 tsp butter, softened

METHOD: Batter

Beat together the eggs, milk and butter. In a separate bowl sift the flour and baking powder and add sugar and salt. Combine the wet ingredients with the dry ingredients (minus the coconut, and lime). The batter should be smooth and free of lumps. Add the grated coconut and lime zest, and refrigerate for at least 30 minutes to give the ingredients time to bind. Preheat a lightly buttered cast iron pan. Measure the batter. Pour 1 ½ of the batter into the hot pan and tilt the pan until a thin layer of the batter coats the entire pan. Keep the heat low and wait until the edges are brown before you flip it. Brown the second side. Crepes can be kept warm in the oven until you are ready to complete the dish.

METHOD: Filling

Gently combine all the mango cubes, jelly coconut and spices in a bowl.

METHOD: Sauce

Add the diced mango, sugar and water to a saucepan and bring to a light boil for about 2 minutes. Add the rum and pour the mixture into a blender. Purée until smooth. Pass through a fine strainer and return it to the pan. Warm the mixture on low heat and swirl in the butter.

To Serve

Lay a crepe flat on a work surface and place a portion of filling on the crepe. Roll up the crepe and place on a serving plate. Pour some rum butter sauce over the filled crepe and serve.

PREPARATION TIME: 15mins.
COOKING TIME: 60mins.

SERVES: 6-8

Oven temperature: 375ºF (190ºC)

INGREDIENTS: Pudding

9 slices white bread
1 ¾ cups (420 ml) whole milk
¾ cup (160 g) brown sugar
4 tbsp unsalted butter
1 cup (120 g) golden raisins
¾ cup (180 ml) port
5 large eggs
½ cup (120 ml) heavy cream
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla extract
1 tsp almond extract

INGREDIENTS: Rum Butter Sauce

4 tbsp butter
1 cup (215 g) brown sugar
1 tsp vanilla extract
¼ cup (60 ml) English Harbour 5 yr. Rum
1 cup (240 ml) heavy cream

METHOD: Pudding

Grease a 13 x 9 inch baking dish. Cut the bread into 1 inch cubes and arrange in a single layer on a baking sheet. Toast in preheated oven for 5 minutes or until golden brown. Leave the oven on. In a medium saucepan over medium heat, combine the milk, sugar and butter and cook for 4 minutes. In a bowl, soak the raisins in port for 5 minutes. In another bowl, whisk together the eggs, cream, nutmeg, cinnamon, ginger, and the vanilla and almond extracts until thoroughly combined. Add the milk mixture, raisins and toasted bread cubes and fold gently to combine. Pour into the prepared baking dish and bake in the preheated oven for 45 minutes.

METHOD: Sauce

In a medium saucepan over low heat, combine the butter and sugar and cook just until the sugar melts and turns golden, (be careful not to burn the mixture). Add the vanilla extract and remove from the heat. Stir in the rum and cream, return to the heat and cook for 10 minutes, until slightly thickened. Cut the pudding into portions and serve with the sauce.

INGREDIENTS:

1 tbsp fresh coconut, finely diced
2 oz English Harbour 5 year old Rum
1 oz Cointreau
3 oz Pineapple juice
1/2 oz Freshly squeezed lime juice
Dash of Angostura® aromatic bitters

METHOD:

Add the finely diced coconut to a highball glass. Then add the rum, Cointreau, pineapple juice and lime juice to a shaker, add ice and shake vigorously. Pour over the coconut pieces. Add a few dashes of bitters and stir. Garnish with a slice of lime.