Combining chocolate syrup, cream, condensed milk, fresh-brewed black coffee, and hints of cinnamon and nutmeg, this Jamaican rum cream recipe is full of luscious flavors. You’ll love the creamy ...

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

Sweet, naughty and delicious, Mary Berry's no-churn rum and raisin ice cream is gorgeously smooth and so easy to make at home. Serve with the quick glazed pineapple for a relaxed summer dessert ...

Soak the raisins in the rum for a couple of hours. Take 50ml of the cream and place in a saucepan with the honey. Bring to a simmer then cool for 5 minutes. Whip the rest of the cream and fold the ...

This sugary blend of rum, cream of coconut and pineapple juice first made its debut on San Juan soil, with most sources pointing to two venues in particular as its birthplace—and fortunately ...

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. Separate the eggs, save the whites, add the egg yolks ...