I always have a jar of rum-steeped Raisins/Sultanas in my pantry. It’s good to have, because they do magic on simple ice-cream or chocolate or anything. I highly recommend you to keep this in your pantry, too.
See my ‘Rum & Raisin Granita’ recipe and ‘Rum & Sultana Cake’ recipe.
Ingredients
Raisins OR Sultanas
Rum
Method
- If Raisins (OR Sultanas) are coated with Oil, you may wish to remove the Oil. Place Raisins in a heat-proof bowl, pour over boiling water to cover, then drain very well.
- Find a small glass jar or container with a tight-fitting lid. Place Raisins in the jar. Pour enough Rum to cover them.
- Let it sit in your pantry for a few days, inverting the jar occasionally to make sure all the Raisins are getting coated.
Comments
Jenny
10/06/2023
Hi Hiroko, what type/brand of rum do you use for this (and other desserts)? I don’t usually drink alcohol, but I love rum in desserts and would like to try this one. Thank you!
Hiroko
10/06/2023
Hi Jenny. I always use Bundaberg Rum. It’s a dark rum produced in Bundaberg, Queensland, Australia. I use it only for desserts and a bottle of Bundaberg is essential in my kitchen.