Allow the cake to cool in the tin. Invert, remove from the tin. Invert again and cool on a wire rack. Preheat the oven to 180°C. Soak the raisins in the rum for 30 minutes. Drain and save the rum.

This moist, apple-and-raisin-studded loaf is scented ... For dinner en famille, simply brush the cake with warm apricot jam, perhaps with a bit of rum stirred in. For something a bit fancier ...

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 ...

Substitute the rum with orange juice for an alcohol-free version. Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin. Blend the biscuits in a food processor ...

This idea for this recipe started with a big bag full of plums, and a desire for a hot, saucy, fruit-forward dessert that wasn’t so heavy as a buttery crumble or dense cobbler. Sponge puddings ...

This is an adult recipe, as it includes the addition of rum. However, you can omit it to make the dessert suitable for all ages. Ingredients: Sponge Cake Pudding Cream: Raisin Glaze: Instructions ...

Equipment and preparation: you will need a 20cm/8in sandwich cake tin that is 3.5cm/1¼in deep, a sturdy flat baking tray and an ice cream machine. To make the rum and raisin ice cream ...