BUTTERSCOTCH RUM SAUCE
Steps:
- In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.
BUTTERSCOTCH RUM RAISIN BANANA SPLITS
Make and share this Butterscotch Rum Raisin Banana Splits recipe from Food.com.
Provided by Tebo3759
Categories Dessert
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat sugar over medium heat in skillet.
- Swirl and cook until a golden carmamel Remove from heat, add raisins with water, butter, salt and rum Cook over med low heat until caramel is dissolved Divide ice cream between two dishes Half banana lengthwise then cut crosswise Arrange bananas in dishes Spoon butterscotch sauce over ice cream and bananas.
Nutrition Facts : Calories 374.2, Fat 10, SaturatedFat 6.2, Cholesterol 31.1, Sodium 362.9, Carbohydrate 65.2, Fiber 2.4, Sugar 55.1, Protein 2.4
RUM TARTS AKA BUTTER TARTS
These are the best tarts, my favorite. Easy to make and wonderful tasting. I use dark rum for a little added flavor. Oh and I cheat and use store bought tart shells but you can use homemade.
Provided by KennKonn
Categories Tarts
Time 30m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place tart shells on cookie sheet.
- Add enough raisins to each tart shell to cover the bottom of the tart.
- Beat egg.
- In sauce pan add brown sugar, cream and butter.
- Heat until butter is melted.
- Add rum.
- Pour small amount of mixture into beaten egg to temper the eggs.
- Add egg mixture back into brown sugar mixture.
- Stir well to combine mixture and egg.
- Pour into tart shells, enough to cover the raisins.
- Bake at 350° until golden brown and bubbling.
- Let cool completely, at least 15 minutes.
RUM & RAISIN PUDDINGS
These individual desserts are deliciously naughty, so make plenty or you might have a fight on your hands when it comes to seconds
Provided by Good Food team
Categories Dessert, Dinner
Time 1h25m
Yield Makes 9
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
- Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
- Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
- To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.
Nutrition Facts : Calories 870 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 72 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
BUTTERSCOTCH RUM SAUCE
This is good on pound cake, angle food cake, it's a very good sauce for dipping strawberries and other fruit. Also great over ice cream.
Provided by MizzNezz
Categories Sauces
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients in med heavy saucepan.
- Bring to a boil.
- Reduce to low and cook 20 minutes.
- Add rum and vanilla.
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