Home / Recipes / Rum & Raisin Trifle

Rum & Raisin Trifle

Preparation 30 Minutes

Cook 30 Minutes

Serves 12

Method
Ingredients

Method

Place the raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over 3/4 cup rum. Cover and allow to macerate for at least 8 hours or overnight. Keep additional raisins seperate and add 1/4 cup rum these will be used for garnishing the trifle.

Pre heat the oven to 140 degrees C.

Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well.

Place the butter mixture, soaked fruit mixture, flour bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.

Line a 20cm square cake tin with two layers of non-stick baking paper.

Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.

Cool in the tin. Once the cake has cooled remove from tin and freeze to semi-firm

Cut the fruit cake into 3cm pieces and decoratively line the base of trifle bowl & pour over the extra rum

Layer custard over fruit cake and repeat cake & custard layers if desired.

Whip caster sugar & thickened cream until stiff and add to trifle

Garnish with rum soaked raisins, and crushed ginger snaps

To make spun sugar, combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil.

Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. To make spun sugar, drizzle toffee between 2 wooden spoons over baking paper-lined oven tray.

Shape & stand at room temperature until set.

Ingredients

Rum Fruit Cake

1 ¼ cup SUBEAM Sultanas

3 cups SUNBEAM Raisins

¾ cup SUNBEAM Currants

2/3 cup SUNBEAM Mixed Fruit

¾ cup Angas Park chopped dates

1 cup Sunbeam slivered almonds

2 ¼ cups plain flour, sifted

¼ teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

½ teaspoon ground allspice

1 cup Bundaberg Rum (+ 2 – 3 tbls, extra)

250g softened butter

1 ¼ cups brown sugar

4 eggs

Trifle

600ml Thickened Cream

2 tbsp caster sugar

2 cups Thick chilled custard

1 cup Sunbeam Raisins soaked in rum

Spun Sugar

1 cup white sugar

1/2 cup water

Ginger Snaps to Garnish

Recipe Collection

Last Minute Christmas Cake

Melt butter in a large saucepan over medium heat. Add the sugar and stir over the heat for 3-4 mins until combined.

Add dried fruit, bicarbonate of soda, rum, cognac and 125ml water and stir well to combine. Increase heat to high and continue to stir until the sugar dissolves. Reduce heat to medium then cook for a further 4 mins without stirring. Remove from heat, cover and allow mixture to cool overnight.

Preheat oven to 150ºC (130ºC fan). Grease and line a 23cm square baking tin.

Add eggs to the cooled mixture and stir. Add flour and spices and stir well to combine. Allow the mixture to sit for 10 mins before spooning into the prepared tin and smoothing the surface.

Decorate the top of the cake with blanched almonds then bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean. Check your cake every hour to ensure it is not browning too quickly on top. If it is, cover with foil for the remainder of the cooking time.

Allow the cake to cool completely in the tin before inverting to remove. To serve, brush with a little apricot jam that has been warmed in the microwave.

This cake can be stored for up to 3 months in the fridge – cover the cooled cake in 2 layers of plastic wrap and foil.

Almond Joy Cookies

Preheat the oven to 180°C. Line cookie trays with baking paper.

Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Feel the joy!

Spinach & Ricotta Tart

Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
Steam or microwave spinach leaves until just wilted. Squeeze any excess liquid when cool enough to handle and then finely chop.
Heat oil in a large frying pan over low heat, add spring onions and garlic, cooking for several minutes until just tender. Add spinach and cook a further minute. Remove from heat and allow to cool. Meanwhile, lightly whisk the egg white with a splash of water, set aside.
Combine spinach mixture in a large mixing bowl with the ricotta, egg yolk, parmesan, pinenuts, mint and lemon rind. Mix until well combined and season well.
Lay one pastry sheet onto oven tray and spoon spinach mixture over the top, leaving a 2cm border around each edge. Lightly brush the edges with some of the egg white mixture.
Using the tip of a knife, lightly score the other sheet of pastry without cutting all the way through. Place on top of spinach mixture and seal the edges with a fork. Brush top sheet with some more of the egg white mixture and sprinkle with the seeds. Bake for 25-30 minutes or until golden.

Hot Cross Cookies

Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and bicarb soda, in two batches. Stir in fruit, nuts & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Once cookies are cooled, pipe cross with melted white chocolate.

Notes: Each cookie weighed 50g before cooking to make 24. Keep a few extra currants and choc chips to add to cookies when removed from oven to decorate top.

Self-Saucing Chocolate Pudding

Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.

Macadamia Choc Chip Cookies