BEST JAMAICAN RUM CREAM RECIPES

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JAMAICAN RUM TRUFFLES RECIPE - BBC FOOD



Jamaican rum truffles recipe - BBC Food image

Super-tasty, impressive, messy but easy treats. Omit the rum for the teetotallers among you or ramp up the rum to three tablespoons for a good rum flavour. These truffles freeze very well.

Provided by Lorraine Pascale

Prep Time 12 hours

Cook Time 10 minutes

Yield Makes 40 truffles

Number Of Ingredients 6

250ml/9fl oz whipping cream
100g/3½oz milk chocolate, finely chopped
200g/7oz dark chocolate, finely chopped
25g/1oz unsalted butter, diced
2-3 tbsp dark rum
5 tbsp cocoa powder, for dusting

Steps:

  • Heat the cream in a small pan, removing it from the heat just before it comes to the boil.
  • Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth.
  • Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the chocolate will be set firm.
  • Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates. One will be to dust your hands and the other to coat the truffles.
  • Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g/½oz) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will begin to melt.
  • Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking. It is best to wash your hands a few times throughout the process, but be sure to rinse them in cold water before drying so that they are nice and cold to avoid melting the truffles.
  • Cover and chill in the fridge for at least 30 minutes before serving.

JAMAICAN GINGER SPONGE PUDDING RECIPE | BBC GOOD FOOD



Jamaican ginger sponge pudding recipe | BBC Good Food image

Enjoy this decadent, sticky ginger sponge as an alternative to Christmas pudding. Top with a luscious rum caramel and serve with a dollop of cream to make it extra special

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 3 hours

Yield 8

Number Of Ingredients 18

150g frozen unsalted butter , plus extra at room temperature for the basin
120g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
120g fresh breadcrumbs
1½ tsp ground ginger
½ tsp ground allspice
1 tsp ground cinnamon
150g stem ginger in syrup, finely chopped, syrup reserved for the sauce
2 large eggs , lightly beaten
100g light brown soft sugar
250g black treacle
100ml milk
extra-thick double cream or vanilla ice cream, to serve
120ml syrup from a 350g jar stem ginger
70ml spiced rum
30g salted butter
4 tbsp double cream

Steps:

  • Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
  • Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook’s string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn’t boil dry.
  • Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.

Nutrition Facts : Calories 618 calories, FatContent 29 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 77 grams carbohydrates, SugarContent 58 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.2 milligram of sodium

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