75g (2¾oz) raisins 3tbsp dark rum 175ml (6fl oz) single cream 25g (1oz) golden caster sugar 350g (12oz) dark chocolate, chopped 25g (1oz) unsalted butter, softened Edible gold leaf flakes (online or ...

The success of this decadent bread pudding lies in the use of stale bread. The drier the bread, the more easily it will soak up the chocolate custard. Combine raisins and rum in a small bowl. Let ...

In a saucepan over low heat or double boiler, melt white chocolate in sweetened condensed milk. Remove from heat; stir in raisins, vinegar, rum extract and salt. Spread evenly into an 8- or 9-inch ...

1 cup mini chocolate bits (IMO Ghirardelli work best). Place the cream in a chilled bowl and whip until thick then add the sugar and vanilla and beat until firm.

The rum-soaked raisins add terrific flavor with a little punch, and the orange zest in the accompanying cream-cheese frosting was a nice touch. This cake would be perfect for really just about any ...