Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rum sweet dessert. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Rum sweet dessert is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Rum sweet dessert is something that I have loved my whole life. They’re nice and they look fantastic.
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To get started with this recipe, we must first prepare a few components. You can cook rum sweet dessert using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rum sweet dessert:
- Make ready 150 gms Almond
- Get 150 gms Cashew nuts
- Prepare 2 ounce Rum
- Get 150 gms Butter (unsalted)
- Prepare 200 gms Plain biscuit
- Take 1 tin Condensed milk
- Make ready 2 tbsp rum for sprinkle
- Get 1/2 tsp Cinnamon powderer
- Make ready 1/2 tsp Cake spice mix
Place the raisins in a container with the rum, ensuring all the raisins are covered. Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum and a sweet buttery caramel.
Instructions to make Rum sweet dessert:
- Powder biscuits, add cinnamon powder and cake spice mix.
- Crush nuts separately.
- Melt butter in a bowl, add crushed nuts, biscuit mix, condensed milk, mix and combine everything..
- Add rum, and mix thoroughly. The consistency should be like bread dough.
- Spread it in a greased plate, cover and keep for 2 hours.
- Then cut into your desire shape, sprinkle 2tbs rum and cover with cling film till you serve
Bring to the boil then remove from the heat. Rum cake is traditionally a holiday season dessert, inspired by the dried fruit holiday puddings of Britain, made with dried fruit soaked in rum and a sweet buttery caramel. The cake has evolved over time, becoming more of a sponge cake soaked in rum than a rum-soaked fruitcake (you can still find this variety). When the babas are cooked, take them out of the oven and allow to cool a. It's a rum made from raw sugarcane honey grown on the Zacapa estate high in the hills of Guatemala, extracted from the first pressing of sugarcane juice.
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