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Dried fruit soaked in rum takes on a magic that's greater than the sum of its parts. For some, "rum and raisin" (which is also sometimes made with sultanas or mixed dried, rather than raisins) conjures up memories of a home-made ice-cream topping. For others, it's their favourite kind of chocolate block. And it also adds a rich, fruity, boozy boost to everything from cake to rocky road.
"A classic flavour combination, this moist and rich chocolate cake is more suited to adult tastes. If you prefer, omit the rum, but still soak the raisins in water, to make it more child-friendly," says Kirsten Tibballs of her recipe. The rum-soaked raisins are both in the cake, and used for garnish on the rich chocolate, honey and cream topping.
Rum and raisin chocolate cake. Source: Murdoch Books / Greg Elms
Baker and cookbook author Natalie Paull shares this rich French dessert in the The Cook Up with Adam Liaw (watch the episode ). Made with rum-infused raisins and dark chocolate, it's rich and indulgent - and as it is made to be served chilled, it's a great make-ahead dessert for a special occasion.
Rum and raisin chocolate marquise Source: Kitti Gould
A coating of crushed ginger biscuits and coconut makes the ice-cream balls a great match with the sticky rum and raisin sauce in this recipe from the Hairy Bikers. See them make it in of Hairy Bikers Comfort Food.
Deep-Fried ice cream with rum and raisin sauce. Source: Hairy Bikers Comfort Food
An Adam Liaw recipe perfect for those who love fruity and spiced rum flavours, this fudge is made with a blend of sweetened condensed milk and rum-soaked raisins that come together for a rich, melt-in your mouth treat.
Rum and raisin fudge Source: Kitti Gould
Banana and caramel are a magic pair all on their own. Add a boozy rum and raisin ice-cream and you've got a truly excellent take on this classic French upside-down tart.
Banana tarte tatin with rum & raisin ice-cream Source: Lottie Hedley, The Great Australian Baking Book
We cannot talk about the appeal of rum-soaked fruit without including this excellent fruitcake. Here it's not just raisins that meet rum: sultanas, currants, raisins, ginger, pineapple, prunes, mixed peel, glace cherries and dates all get a three-day soak, before being added to the cake batter. Make it for Christmas, or any special occasion throughout the year.
Traditional fruit cake Source: China Squirrel
Adrian Richardson's version of one of the ultimate no-bake treats has the usual favourite ingredients, plus something extra: a shot of rum used to soak a handful of currents. So technically, it's 'rum and currants' not 'rum and raisins', but it's still definitely part of the family!
Richo’s rocky road Source: Richo's Bar Snacks
This is a festive adventure, designed to impress in every way, with caramelised smoked almonds, boozy fruit, homemade brandy custard, ginger beer jelly and oaty "ANZAC crumb". The recipe needs to be started a week ahead, so that the drunken fruit (sultanas, raisins, currants and mixed peel) can be soaked in rum (or brandy or bourbon) before being layered with the other elements.
Take your love of rum-soaked fruit and cheesecake and cast your eyes across to Loretta Sartori's torta di ricotta, an Italian dessert made with cream cheese and ricotta, flavoured with candied citrus peel and rum-soaked sultanas.
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Italian ricotta cheesecake (torta di ricotta) Source: Italian Food Safari
