Rum Raisin Bread Pudding is a warm, comforting boozy dessert of custard soaked bread, plump rum saturated raisins, with a rich velvety smooth rum sauce drizzled over before serving. Perfect for ...

Preheat the oven to 180°C. Soak the raisins in the rum for 30 minutes. Drain and save the rum. Cream the butter. Add the caster sugar and beat until light and fluffy. Separate the eggs ...

Soak the raisins in the rum for at least an hour until they are soft and puffed up. Line a 9 inch spring form cake tin and preheat your oven to 170°C. Stir the chocolate and regular digestive ...

Mix all ingredients together and keep in refrigerator for 7-8 hour and when set well, cut into pieces and serve well garnished.

Sweet rum and fortified wine can draw out the molasses-like notes of the fruit -- while gin can amplify golden raisins' crisp, herbal aromas. This is a handy idea for savory, meaty braises. Instead of ...

Preheat oven to 150C. Place the raisins and rum in a bowl and mix to combine. Set aside for 10 minutes. Place the cream in a saucepan over high heat until it just comes to the boil. Remove from heat.

First, preheat the waffle iron to its highest setting. In a small dish, whisk together the eggs, milk, sugar, cinnamon and dark rum. Mix very well. When the waffle iron is hot, dunk one slice of ...

Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and ...

With all the savory ways to use leftover rice, we often overlook a sweet, easy dessert like rice pudding. I prefer a baked ...

That is where Revlon’s Super Lustrous Lipstick comes into play. Shoppers say the Rum Raisin shade offers the best take on ...

A loaf of cinnamon raisin bread is a terrible thing to waste. So, instead of throwing your leftovers in the trash, use them ...