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 ...

If you find yourself cautiously removing raisins from cheesecake, you might want to avoid the Sultan's Daughter. This dessert ...

Preheat the oven to 180°C. 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 ...

Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes. Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 ...

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

Soak the raisins in the rum for at least an hour until they are soft and puffed up. Line a 9 inch spring form cake tin and preheat your oven to 170°C. Stir the chocolate and regular digestive ...

This moist, apple-and-raisin-studded loaf is scented with rum and glazed twice. Try Fuji, Honeycrisp or Golden Delicious apples for this recipe, but Jonagold, Winesap, Mutsu, Pink Lady ...

Preheat oven to 150C. Place the raisins and rum in a bowl and mix to combine. Set aside for 10 minutes. Place the cream in a saucepan over high heat until it just comes to the boil. Remove from heat.

Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and ...

Fortitude Spirits Group has unveiled a new premium bottle design for Hawksbill Caribbean Spiced Rum, the award-winning range ...