These sunset coloured cupcakes are flavoured with layers of pineapple, coconut and orange and an awesome chance to use cocktail umbrellas!
This is the USA’s version of a British bread and butter pudding. Originally made in New Orleans, it’s made with bananas baked in custard and is served with a rum caramel sauce.
You can use any type of bread – I used a French stick but in searching for recipes, I found versions which used Italian panettone, croissants and brioche.
Stollen is loaded with rum and packed with marzipan and fruit and can be made with or without yeast. This version uses regular flour and baking powder as a raising agent and despite the golden brown crust on the outside, the centre was squishy and moist.
Don’t give these to the reindeer if you expect them to see straight. The pastry has a subtle lemon flavour from the grated zest and is loaded with rum spiked mince pie filling and topped with a wholemeal streusel topping. You can serve these with custard or spiked rum sauce.
October means Oktoberfest, and that means apple strudel! This is stuffed with rum, walnuts, raisins, sultanas and apples. Not wanting to waste anything, I even used the peelings to make apple crisps. I’ve made so much custard over the last year I think I’ve reached a level of custard making where I can pretty much wing it. This batch was cinnamon flavoured to compliment the strudel filling. Happy Oktoberfest!
I couldn’t pass up the chance to make something pirate related. These cupcakes are packed with rum, frosted with cream cheese and more rum and topped with pirate treasure. Given the choice, I think most pirates would prefer these to whatever it is they normally eat.
Easy to make and an excuse to splash some rum in for a hidden surprise. Genuine Eccles cakes use puff pastry and are dusted with crunchy sugar, whereas Chorley cakes use shortcrust pastry and have no sugar. They’re both filled with raisins and brown sugar, and these are a cross between the two – they use a flaky pastry which is easier to make than puff pastry and have the sugar topping.
Half way between halloween (pumpkins) and summer (coconuts), this pie combines the two with Jamaican rum for good measure. A great pie to make on Pi day that contains fruits and nuts instead of chocolate.
Fitting loosely with the theme of St. David’s Day on 1st March (yellow = Daffodils/Wales?), this banana and coconut cake is loaded with fruit and coconut – I even managed to sneak some rum in.
The sponge base is first soaked in pineapple/rum syrup overnight, then topped with creme patissiere, sliced bananas, whipped cream and coconut.
Rum soaked fruit and nut cake with rum custard filling, covered in marzipan – like Christmas pudding, but in a cupcake! Even if you don’t ‘like’ Christmas pudding, give these a go. A light Christmas fruit cupcake filled with rum creme patisserie and topped. Serves 14.