Chocolate rum and raisin slice
Chocolate rum and raisin slice
*Pinch and a punch for the first day of the month* So today is indeed the 1st day of November and also the day after Halloween. I think we had just a handful of trick-o-treaters yesterday… which is kind of sad and non-fun really.. Why can’t Halloween be big in Australia!? Why? Goodness knows the more holidays the merrier!
Anyhow, so I decided to treat myself by baking a batch of Chocolate rum and raisin slice, filled with chocolatey rum and raisin goodness! Sort of similar to a moist brownie except less rich and more fruity.
According to Drinksmixer, Rum is one of the oldest and most varied of distilled spirits, originating from the Caribbean back in the 17th Century. It is made from distilling juice extract from the sugar cane plant, or from molasses. Rum may be aged for up to and beyond 30 years, though more commonly less than 15 years, and almost all rum is aged in charred oak casks, which gives dark rum its golden to dark brown color over time.
But don’t worry about your Blood alcohol level just yet, since this slice is baked, there is next to no alcohol left in the end. Just flavour and deliciousness in every bite!
Ingredients: 125g butter, 200g dark chocolate chopped, ˝ cup caster sugar, 1 cup coarsely chopped raising, 2 eggs beaten lightly, 1 ˝ cups plain flour, 1 tbsp dark rum
Steps: Preheat the oven to moderately slow, 150 degrees Celsius. Grease a 20 x 20cm baking dish.
Combine the butter, chocolate, sugar and raising in a medium saucepan, stirring over low heat until the chocolate is melted. Cool to room temperature then stir in remaining ingredients.
Bake for 20-30 minutes or until just firm. Cool in pan. Serve dusted with icing sugar.
Makes 12
p.s.- I don't think I've ever had a trick or treater in my life!