Cook time 1 hour


500ml Milk
50g Unsalted butter
1 Vanilla pod, seeds scraped
2 Eggs, lightly beaten
2 Egg yolks, lightly beaten
250g Icing sugar, sieved
125g Plain flour
Capful Rum
1 Lemon, fine zest



Bring the milk, butter and vanilla seeds to a boil in a saucepan, reserve warm.

Mix the eggs and egg yolks together.

Sieve the icing sugar and flour into a mixing bowl. Add the eggs and stir gently with a fork.

Pour the warm liquid into the bowl and further mix with a fork or whisk to eradicate lumps. Try not to beat too much air into the batter at this stage.

Stir in the rum and lemon and rest the batter in the fridge for at least overnight and for up to 2 days.

Strain the batter.

Prepare your cannele moulds by brushing softened butter vertically into the moulds using a pastry brush.

Pour the rested batter three quarters of the way up the moulds and place them onto an oven tray. Preheat your oven to 200C.

Bake the canneles for 35 minutes before turning the tray around and cooking for a further 15 minutes until dark brown.

Turn the canneles out while they are warm and consume on the day.