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Tag Archives: raisins

Rum Raisin and Chocolate Delight Cake

Posted on April 27, 2019 Posted in Cakes .

Rum Raisin and Chocolate Delight Cake

Rum Raisin and Chocolate Delight Cake recipe

This cake is not ground breaking with distinctively bizarre textures or flavor combos. However, it has been purposely created to bring to live Cadbury’s Old Jamaican Rum N’ Raisin chocolate block into cake form.

To hero the chocolate I have used Cadbury’s Old Gold dark chocolate, for the Rum a popular Jamaican brand and for the raisins I ensured lots and lots of rum was absorbed in them for little flavor bombs.

 

Ingredients:

Cake:

  • 180g butter
  • 300g caster sugar
  • 2 tsn vanilla essence
  • 3 eggs
  • 170g self-raising flour
  • 65g plain flour
  • 85g cocoa powder
  • 1/2 tsn bicarbonate of soda
  • 2 tsn instant espresso coffee granules
  • 80ml water
  • 85ml milk

Rum syrup:

  • 110g raisins
  • 140g Jamaican rum
  • 80g sugar

Mousse:

  • 200g dark chocolate
  • 40ml reserved syrup
  • 2/3 cup thickened cream
  • 1 tsn gelatin
  • 65g icing sugar

Ganache:

  • 100g dark chocolate
  • 100ml thickened cream

 

Method:

  1. Preheat the oven to 180c degrees and line a 25cm round cake tin with baking paper.
  2. Using electric beaters beat the butter, sugar and essence for 5 mins or until it is light and fluffy.
  3. Add in the eggs one at a time and ensure you beat thoroughly between each addition.
  4. Sift in the flours, cocoa powder and bicarbonate of soda into a bowl, mix.
  5. Add the coffee granules to the water, then add the milk, stir.
  6. Add the flour mix and coffee mix into the butter mix and fold until combine.
  7. Pour the mixture into the prepared tin and bake for 1 hour or until a skewer inserted in the center comes out clean.
  8. Once cooked leave the cake in the tin for 5 mins, then invert onto a cooling rack to cool.
  9. Meanwhile make the rum and raisin mix by placing the raisins, rum and sugar into a saucepan and stirring over a simmering heat for 5 minutes.
  10. Drain raisins (reserving the syrup for later) and chop up the raisins.
  11. Make the mousse by placing 1/3rd cup cream on a bowl and microwaving for 1 minute or until simmering, remove from the microwave and add the chocolate. Allow to sit for 1 minute then stir until smooth.
  12. Add 40g of the reserved rum syrup to the chocolate mix, stir then set aside to cool.
  13. Add the gelatin to the water and stir until well combined with no lumps.
  14. Beat with electric beaters the remaining cream, gelatin mix and sugar until soft peaks form.
  15. Add the chocolate mix to the cream mix and beat until combine and peaks form, place in the fridge until required.
  16. Make the ganache by placing the cream on a bowl and microwaving for 1 minute or until simmering, remove from the microwave and add the chocolate. Allow to sit for 1 minute, stir until silky smooth.
  17. To assemble the cake cut the cake into 3 layers horizontally.
  18. Brush the remaining rum syrup over the top of the 3 layers.
  19. Line the original baking tin with 3 layers of plastic wrap and place the first cake layer in the tin, rum side up.
  20. Sprinkle half the raisins over the cake layer and top with half of the mousse, followed by the second cake layer rum syrup side up.
  21. Repeat raisin and mousse layers again and top with the last cake layer rum syrup side down.
  22. Fold the overhanging plastic wrap over the cake and leave in the fridge for 3 hours to completely set.
  23. Remove the cake from the tin by pulling up the plastic wrap and placing the cake only a plate.
  24. Pour over the chocolate ganache and enjoy.

 

Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Rum Raisin and Chocolate Delight Cake recipe

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Tags: chocolate, Chocolate Cake, chocolate mousse, raisins, rum, Rum Raisin and Chocolate Delight Cake, rum syrup .

Sago and Dried Fruit Boiled Pudding

Posted on April 21, 2018 Posted in Australian, Pudding .

Sago and Dried Fruit Boiled Pudding

Sago and Dried Fruit Boiled Pudding recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional category on this blog.

Following the Bread Fritters, the Sago Plum Boiled Pudding was my next favorite.

The recipe I have posted follows exactly as per the traditional, apart from a few slight tweaks in the volumes of some ingredients to make it just that extra bit flavorsome and moist (it was originally fairly dry but delicious).

As 4 recipes I made were boiled puddings I was able to understand the optimal consistency of the Sago Plum Boiled Pudding.

Also, I did tweak the name to be a little more appropriate, technically the recipe doesn’t have any plum in it at all…..

It may take aaaggggeeesss to cook but this pudding is well well worth the wait.

Sago and Dried Fruit Boiled Pudding recipe

Ingredients:

  • 40g sago
  • 120ml milk
  • 50g butter, melted
  • 50g breadcrumbs
  • 140g dried fruit (dates/sultanas/currents/cranberries/cherries/raisins)
  • 60g sugar
  • 1 tsn ground cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground mixed spice
  • 1 tsn bicarb of soda

 

Method:

  1. Place the sago into a bowl and cover completely with the milk. Allow the sago to soak, absorbing the milk for at least 2 hours.
  2. Add the butter, breadcrumbs, dried fruit, sugar, spices and bi-carb of soda into the bowl of soaked sago and combine all the ingredients well with your hands.
  3. Wet a muslin pudding cloth and ring out to remove access water.
  4. Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
  5. In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
  6. Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
  7. Steam the pudding in a large pot filled with water on a simmering heat for 2-2.5 hours, ensuring the pudding is completely immersed in the water the whole time (topping up the water level if need be as it steams).
  8. Once cooked let the pudding sit in a sieve for 20 minutes over a bowl (to catch any excess water) then remove the elastic band and cloth.
  9. Place the pudding onto a plate and serve with custard or double cream.

 

Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

Sago and Dried Fruit Boiled Pudding recipe

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Tags: boiled pudding, breakcrumbs, cherries, cinnamon, cranberries, dates, dried fruit, ginger, mixed spice, raisins, sago, Sago and Dried Fruit Boiled Pudding, saltanas .

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