Not so much. Remember: your Spiced Rum Painkiller needs that smooth, sweet touch. So grab the cream of coconut and let the mix be music to your palate. Avoid the coconut cream for this tropical ...

Preheat oven to 180 C or 350 F. Grease the ramekin mould with softened butter and line with the flour dredging out the excess flour. In case a ramekin is not available use heat resistant tea/coffee ...

Mix all ingredients together and keep in refrigerator for 7-8 hour and when set well, cut into pieces and serve well garnished.

Bake the babàs in a static oven preheated to 340°F (170°C) for 15-20 minutes. Then take them out of the oven, let them cool, ...

Smith’s Rum Cream was among those battling for one of ... He eventually quit his day job and focused on perfecting the family recipe. He tapped into his knowledge of biochemistry to remove ...

Mix the eggs with the coconut cream. Remove the ice cream from the freezer ... Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then ...

For this recipe you will need a 1 litre/1¾-pint freezer-proof container or eight ramekins. For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling.

Mix the flour and baking powder together and ... Soak the raisins in the rum for 30 minutes. Drain and save the rum. Cream the butter. Add the caster sugar and beat until light and fluffy.