Equipment and preparation: for this recipe you will need a 20cm/8in metal ... Meanwhile, for the rum butter, beat together the butter and sugar, then gradually beat in the rum.

Impress your guests with this rum-soaked, retro classic ... Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately ...

Dessert: A classic French dessert, a sweet brioche like cake, soaked in a rum syrup, and topped with a delicious whipped ...

Once it has cooled brush the inside of the tin with melted butter. Whisk the cream cheese with the flour, caster sugar and eggs. Add in the sour cream and once combined stir in the rum and raisins.