rum recipes, looking for these recipes? check this for 6 best rum recipes: Rum ball cheesecake,Classic rum balls,Caramelised rum-glazed pork ribs,Mini eggnog pavlovas with rum syrup,Rum balls,Tim Tam rum balls
Mini eggnog pavlovas with rum syrup
- 1/4 cup (60ml) thickened cream
- 1/4 cup (60g) crème fraiche
- 1 tsp vanilla bean paste
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbs icing sugar mixture
- 9 Coles Petite Pavlovas
- Raspberries, to serve
- Natural sliced almonds, to serve
- 1/4 cup (55g) caster sugar
- 1/4 cup (60ml) dark rum
- Step 1To make the rum syrup, combine the sugar and rum in a small saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 3 mins or until syrup thickens slightly.
- Step 2Use an electric mixer to beat the cream, crème fraiche, vanilla, nutmeg, cinnamon, cloves and icing sugar in a bowl until firm peaks form.
- Step 3Place the pavlovas on a serving plate. Spoon over the cream mixture. Top with raspberries and almond. Drizzle with the rum syrup.
- 9 Weet-Bix
- 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
- 1/2 cup shredded coconut, plus extra for rolling
- 1 cup sultanas
- 2 tablespoons rum
- 1 can sweetened condensed milk
- Step 1Break up the WeetBix and use the end of a rolling pin to crush the WeetBix into small pieces.
- Step 2Add all the dry ingredients and mix well. Add the rum and the condensed milk. Mix with hands until well combined and place in the fridge for about 30 minutes to harden.
- Step 3Remove from fridge and roll the mixture into balls. Toss the balls in coconut until well covered. Refrigerate.
Caramelised rum-glazed pork ribs
- 1/2 cup golden syrup
- 1/3 cup dark rum
- 1/4 cup sweet chilli sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon wholegrain mustard
- 2 tablespoons lemon juice
- 2 garlic cloves, crushed
- 2kg pork rib racks
- 2 green onions, thinly sliced
- Toasted crusty bread, to serve
Pickled Onion Salad
- 2 red onions, thinly sliced
- 1/4 cup apple cider vinegar
- 2 Lebanese cucumbers, cut into rounds
- 150g mixed salad leaves
- 2 tablespoons extra virgin olive oil
- Step 1Combine golden syrup, rum, chilli sauce, Worcestershire sauce, mustard, lemon juice and garlic in a large baking dish. Add ribs. Turn ribs to thoroughly coat in marinade. Cover. Refrigerate for 4 hours or overnight, if time permits.
- Step 2Preheat oven to 160C/140C fan-forced. Line a large baking tray with baking paper. Drain marinade from ribs into a small saucepan. Place ribs on prepared tray. Cover with foil. Bake for 1 hour 30 minutes or until tender.
- Step 3Meanwhile, bring marinade to a simmer over medium heat. Simmer gently for 5 to 7 minutes or until slightly thickened.
- Step 4Remove foil from ribs. Baste with half the marinade. Increase oven to 220C/200C fan-forced. Bake basted ribs for a further 20 minutes or until golden and sticky.
- Step 5Meanwhile, make pickled onion salad. Combine onion and vinegar in a large glass or ceramic serving bowl. Season with salt and pepper. Stand for 15 minutes. Add cucumber, salad leaves and oil to onion mixture. Toss to combine.
- Step 6Reheat remaining marinade mixture over medium-high heat until hot. Cut ribs into portions. Place on a serving board. Drizzle with warm marinade mixture. Sprinkle with green onion. Serve ribs with salad and bread.
Tim Tam rum balls
- 1 handful sultanas
- 1/2 cup rum
- 2 packets (400g) Tim Tam Originals
- 500g cream cheese
- 2 cups shredded coconut
- Step 1Soak sultanas in rum for ten minutes.
- Step 2Finely chop Tim Tams in food processor. Add cream cheese and mix together. Turn out mixture into a bowl and stir in the rum-soaked sultanas.
- Step 3Roll into small individual balls, then dip in coconut to coat and refrigerate for 20 minutes.
Rum ball cheesecake
- 250g packet Arnott’s Nice biscuits
- 20g (1/4 cup) desiccated coconut
- 2 tablespoons dark cocoa powder, plus extra, for dusting
- 70g unsalted butter, melted
- 300ml carton double cream, whipped to soft peaks, to serve
- 35g (1/3 cup) desiccated coconut
- 50g (1/4 cup) raisins, chopped
- 2 tablespoons dark cocoa powder, plus extra, to coat
- 120g (1/3 cup) sweetened condensed milk
- 2 tablespoons dark rum
- 750g cream cheese, chopped, at room temperature
- 395g can sweetened condensed milk
- 270ml can coconut cream
- 2 tablespoons dark rum
- 1 tablespoon cornflour
- 1 teaspoon vanilla bean paste
- 3 eggs
- Step 1Grease the base and side of a 22cm springform pan and line with baking paper.
- Step 2For the base, process half the biscuits in a food processor until finely crushed. Add the coconut, cocoa and butter and process to combine. Place in the prepared pan and press to cover the base. Place in the fridge to chill.
- Step 3For the rum balls, process the remaining biscuits until finely crushed. Transfer to a large bowl. Add coconut, raisins, cocoa, condensed milk and rum. Stir to combine. Roll almost-full tablespoonfuls of mixture into 16 balls. Roll in extra cocoa to coat. Place on a lined plate in the fridge to chill.
- Step 4For the filling, preheat the oven to 150C/130C fan forced. Process the cream cheese, condensed milk, coconut cream, rum, cornflour and vanilla until smooth. Add the eggs, one at a time, processing until smooth and combined.
- Step 5Reserve 8 rum balls and return to the fridge. Place remaining rum balls in base of pan. Place pan on a baking tray. Pour cream cheese mixture over the rum balls to cover. Bake for 1 hour 20 minutes or until just set (mixture should wobble slightly in the centre). Turn oven off and leave the cheesecake in the oven, with the door slightly ajar, for 1 hour. Stand at room temperature for 30 minutes or until cool. Place in the fridge for 4 hours to chill.
- Step 6Top the cake with whipped cream and reserved rum balls. Dust with extra cocoa.
Classic rum balls
- 250g pkt Arnott's Arno Shortbread
- 105g (1 1/4 cups) desiccated coconut
- 35g (1/3 cup) cocoa powder
- 395g can sweetened condensed milk
- 60ml (1/4 cup) dark rum
- 375g pkt dark choc melts, melted
- Shredded coconut (or extra desiccated coconut), to decorate
- Step 1Place the shortbread biscuits in the bowl of a food processor and process until they are finely crushed. Transfer the crushed biscuit to a large bowl.
- Step 2Add desiccated coconut and cocoa. Stir until well combined. Add the condensed milk and rum. Stir until well combined. Place in the fridge for 30 minutes to firm up slightly.
- Step 3Roll level tablespoonfuls of the mixture into balls. Place, in a single layer, on a tray lined with baking paper. Place in the fridge for 30 minutes to firm up slightly.
- Step 4Use a fork to dip the balls, 1 at a time, in chocolate. Return to tray. Sprinkle with shredded coconut. Set aside for 5 minutes. Store the rum balls, covered, in the fridge.