Easy Rum N Raisin Slice Recipes

RUM-RAISIN SHORTBREAD COOKIES

Steps:

• Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
• Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand.
• Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
• Preheat oven to 325 degrees. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool.

EASY RUM N RAISIN SLICE

Steps:

• Place dried fruit, raisins and chocolate goodies into a bowl.
• Add rum extract to coke and pour over the fruit mixture.
• Leave to marinate for at least 4 hours or overnight.
• Stir in 2 C of self-raising flour (sifted).
• Line baking tray with baking paper and pour in mixture. If you want a slice, spread it thinly (it's BIG), or if you'd prefer a fruitcake, use a lined loaf tin.
• Sprinkle with ground almonds.
• Bake at 160 degrees centigrade for around 45 minutes, or until cooked in the middle (if making it in a loaf tin).

RUM RAISIN SAUCE

Steps:

• In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

RUM 'N' RAISIN ICE CREAM SANDWICH

Steps:

• In a small saucepan, warm the raisins in the rum for a few mins. Set aside to cool for 15 mins, then mix with the ice cream. Freeze for a few hours, or until solid.
• Divide the ice cream between 2 cookies, then top with the other cookies.

ULTIMATE RAISIN SLICE

Steps:

• FILLING.
• Over medium heat bring raisins and water to boil, simmer two minutes and stir in sugar.
• Dissolve the cornstarch in the water and add to raisin mix to thicken, you can use a little more cornstarch if needed to thicken the filling.
• When thickened remove from heat and add the lemon juice and the tablespoon of margarine, cool.
• BASE AND TOP MIXTURE.
• In large mixing bowl add the flour, sugar, Baking Powder and mix with a whisk.
• Cut in the margarine.
• Stir in the small egg with a fork.
• ASSEMBLE.
• In a 9x9 pan spread a little over half of the Base And Top mixture in pan, reserving the rest for the top.
• Spread the cooled raisin filling over the base and put the remainder of the Base and Top mix over raisin filling, at this point it may look a little'messy' I find dropping bits all over the top and use the palm of my hand to even it out a bit works well for me.
• Not to worry when you still see the raisin filling here and there as this spreads as it bakes.
• Sprinkle the 2 tablespoons of sugar over the top, bake at 350 for 30-35 minutes (until nicely browned).
• Note, I often make double the filling, make up one and a half times the base and bake in a 9x13 pan when baking for a crowd.

RUM & RAISIN FUDGE

Steps:

• Soak the raisins in the rum the day before making the fudge.
• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, the plumped-up raisins and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.