Coconut crème brûlée with rum marinaded golden raisins
Method:
Place 200g sugar, the eggs and coconut rum in a bowl and whisk until well incorporated. Add the coconut milk and cream and mix gently, trying not to make any foam.
Strain and place in 4 ovenproof ramekins and bake at 120C for 25-30 minutes in a water bath. Refrigerate for at least 3-4 hours before serving.
Meanwhile place the 100g sugar, dark rum and 50ml water in a pan and gently melt the sugar. Remove from the heat and add the raisins.
Sprinkle some caster sugar on the surface of the brûlée and grill on very hot for 30-45 seconds until golden in colour.
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Grantham school joins Carol Service in celebration of town’s hospital![]()
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Pupils from St Mary’s Catholic Voluntary Academy are taking part in the first Carol Service to celebrate the special relationship Grantham and District Hospital has with the town and surrounding communities.![]()
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The school children will join in the singing of favourite Christmas Carols as well as perform their own set musical piece at the Carol Service on Thursday 11th December at 7pm, in St Wulfram’s church, Grantham.![]()
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Deputy Head Teacher Olivia Mumford said: “The Carol Service is a fantastic opportunity for our pupils to share the joy of music while showing appreciation for the incredible work done at Grantham and District Hospital. It’s a privilege to support such an important event in our town."![]()
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The Carol Service has been organised by United Lincolnshire Hospitals Charity, who work closely with staff at Grantham and District Hospital and provides those extras for staff and patients that NHS budgets are unable to fund. ![]()
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Further details on the Grantham NHS Carol Service can be found by visiting www.ulhcharity.org.uk/news/christmas-carols-at-grantham-st-wulfram-church-in-thanks-for-towns-sup...