Parfait Judy

A delectable dessert which melts in the mouth, Parfait Judy (pahr-fay joo-dee) is easy to prepare and a favourite with children.

1 oz. butter

4 oz. soft brown sugar

4 fl. oz. water

4 egg yolks

1 teaspoon vanilla essence

1 tablespoon rum

10 fl. oz. double cream , whipped until thick but not stiff

In a medium-sized saucepan, melt the butter with the sugar over low heat, stir-ring constantly. Increase the heat to moderate and bring the mixture to the boil. Boil for 1 minute.

Pour in the water and cook, stirring constantly, for 5 minutes or until the mixture is smooth. Remove the pan from the heat and set the syrup mixture aside to cool.

Place the egg yolks in a large heatproof mixing bowl and beat them with a wire whisk or fork until they are pale.

Stir in the vanilla essence and rum. When the syrup mixture has cooled, gradually add it to the egg yolks, beating constantly with a wire whisk.

Place the mixing bowl over a medium-sized saucepan, half filled with hot water, over low heat. Cook the mixture for 5 to 8 minutes, whisking constantly, or until it is light and frothy.

Remove the pan from the heat and lift out the bowl. Set aside to cool.

When the mixture is completely cold, fold in the whipped cream. Spoon the mixture into a 1-J-pint mould and cover with aluminium foil.

Place the mould in the frozen food storage compartment of the refrigerator to freeze for 4 hours or overnight.

To serve, remove the mould from the refrigerator. Quickly dip the bottom of the mould in hot water. Run a knife around the edge of the mould. Hold a serving plate, inverted, over the mould and reverse the two. The parfait should slide out easily. Serve at once.