I started off wanting to make a Banoffee cheesecake but I can be a bit funny about bananas. I’ll only eat them when they’re slightly under-ripe you see, when they’re still a touch green at the ends. The moment a single brown spot appears on […]
I keep holding my breath and hoping for the spring weather but the rain and chilly winds keep laughing in my face! I’m trying to make the most of it by creating some delicious, warming, indulgent puddings. These little beauties are just fabulous. Fluffy chocolate […]
There’s been a couple of late-comers to my little Facebook community recipe swap but given that I’m married to a man who is perpetually late that doesn’t bother me at all. ‘Better late than never’ is a daily mantra at Colonial Cravings HQ. Abi, whose bakes pop up every now and then over on the Facebook page, has sent through this recipe for a rather interesting and tasty sounding cake. For my money you can’t go wrong with chocolate and rum, so over to Abi… (N.B. Abi bakes in imperial but I’ve put metric conversions in for those who don’t)
I have been making this cake for a squillion years, although the addition of the rum is relatively new to my recipe. Dark chocolate, rum and tangy but not sweet, soured cream all give this cake a bit of a grown up feel. It’s never dry, but it is fairly dense, so don’t have a huge piece!
6 medium free range eggs
8oz/225g self-raising flour
4oz/115g cocoa powder
160ml flat cola
2 x shot glasses dark rum ( I used Santa Teresa Anejo Gran Reserva feel free to use your favourite dark rum)
300ml soured cream
200g dark chocolate
Fresh raspberries for decoration
Pre-heat your oven to 170°c and grease and line two sandwich tins.
Cream together the butter and the sugar until they are light and fluffy.
Beat the eggs in a separate container before adding a little at a time to the butter and sugar mixture, with half a teaspoon of flour each time and beating to prevent curdling.
Sieve in the remaining flour and cocoa powder and fold this gently into the mixture.
Very gently stir in the cola and rum until a smooth consistency is achieved.
Split the mixture between your prepared cake tins and cook in the middle of the oven for 40-45 minutes. Once the sponges are cooked, remove them from the tins and cool on them on a wire rack.
To make the icing melt the chocolate, either in a bowl over a pan of simmering water (making sure not to get any of the water in the chocolate) or in a microwave. It is very easy to burn chocolate in a microwave so I usually do it in 20 second bursts, stirring thoroughly between each one. Allow the chocolate to cool slightly.
Add the chocolate to the soured cream in a large bowl. I recommend using an electric whisk so the two combine really well whilst adding a little air.
Spread half of this mixture in the middle of the two cakes and the other half on top and then decorate with some fresh raspberries. EAT!
This is such a simple dessert, it really requires very little effort, but it tastes delicious and, if you get the charring right, looks really pretty. Ripe, sweet, stone fruit are rich with natural sugars which caramelise beautifully on a grill creating a lovely contrast […]
It might be because I was raised in the West country but I’d take one of these over a bucks fizz on Christmas morning every time. This is made from apple and spice and all things nice. And by ‘all things nice’ I mean rum.
For the simple syrup (there’s enough here for two drinks but you can easily increase the quantities) lightly muddle 3 sprigs of rosemary with 3 tbsp sugar in a small pan. Snap a cinnamon stick in two and add this to the pan along with 3 tbsp of water. Heat gently and allow to bubble for a few minutes. Leave to cool before using.
30ml cinnamon and rosemary simple syrup
50ml spiced rum
dry cider, apple slices and rosemary sprigs to serve
Shake the rum and syrup along with the rosemary and cinnamon from making the syrup in a cocktail shaker with plenty of ice. Strain it into glasses filled with ice and top up with cider. Garnish with an apple slice and a fresh sprig of rosemary.
I don’t think that I can actually overstate how bloomin’ amazing this cake is. Even Roald Dahl Willy Wonka style naming wouldn’t come close to describing exactly how delicious this dessert tastes. Not just tastes mind you, the texture is heavenly too, crisp and meringue-like […]
I’ll be honest with you, I’m not 100% certain what cherries jubilee should actually be. I’ve got a vague idea that it’s vanilla ice cream with a boozy cherry sauce but the internet (source of wonder that it is) isn’t exactly clear which booze is preferable. Bearing this in mind I’ve opted for whatever seemed preferable to my taste buds. Generally speaking, they seem to know what’s best.
I did debate for some time the merits of using rum or bourbon in the cheesecake but in the end I decided on rum, largely because I’ve already made a bourbon laced cheesecake on here, so I already knew that that would be darn tasty.
These are darn tasty too (either that or I’m not that picky). The plump, tart cherries complement the sweet, creamy, boozy cheesecake perfectly. The colour of my cherry sauce was amazing too, it ended up being a rich dark purple which looked great against the ivory cheesecake.
75g digestive biscuits, crushed
25g butter, melted
225g cream cheese
1 tsp vanilla paste
100g pitted whole cherries
juice of half a lime
1/2 tsp cornflour
1 tsp sugar
1 tbsp water
Line a six hole muffin tin with muffin wrappers, use silicone ones if you have them as they tend to be a bit more sturdy.
Mix together the biscuit crumbs with the melted butter and press a heaped tablespoonful of this base mixture into each cavity of the muffin tin then place it in the fridge to chill. Pre heat the oven to 170°c .
Beat together the cheese and the sugar until they are really nice and smooth. Next beat in the egg followed by the vanilla and the rum. It’s important to make sure that everything is well mixed.
Spoon the filling evenly over the bases. Place the muffin tray into a larger, deep tin (like a roasting tin) and fill that tin with boiling water. Put the cheesecakes in the oven and bake for 20-25 minutes. Once cooked they should still have a gentle wobble to them. Turn off the oven, slightly open the door and leave them in there until totally cool. Transfer to the fridge to chill completely before serving.
To make the cherry topping simply combine the fruit with the cornflour, sugar, lime juice and water in a small saucepan. Very gently heat this, stirring frequently until you have a very thick cherry sauce coating the fruit. Leave this to cool too but don’t put it in the fridge as it will end up too thick, room temperature is ideal.
When you are ready to serve the cheesecakes, or a little bit before, remove the wrappers and top each cheesecake with a spoonful of saucy cherries. What a treat!