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Chocolate Rum Cake

Posted in All Recipes Food Recipes Cakes & Baking Dessert Dinner Party , by Frances Ferguson, on 16th March 2016

A delicious new Chocolate Rum Cake recipe made with our Chocolate Rum LiqueurWorking at Demijohn HQ is not too insufferable when it consists of baking a Chocolate Rum Cake made with our dark Chocolate Rum Liqueur 29.5%. And I don't think the family were too miserable about it either.

I adapted this recipe very slightly from enthusiastic food blogger Sara Jayne Jones, who wrote passionately about our Chocolate Rum Liqueur 29.5% in her blog.

It's a great way to make an indulgent treat for an adult chocoholic and enjoy the strong cacao flavours of our dark Chocolate Rum Liqueur.

Our Chocolate Rum Cake is made in 3 easy steps, starting with the sponge, then filling and finally the icing.

Chocolate Rum Sponge

Sponge Ingredients:

  • 2 8” loose based cake tins
  • 200g Dark Chocolate
  • 75g Self Raising Flour
  • 100g Unsalted Butter
  • 3 Large Eggs
  • 100g Dark Muscovado Sugar
  • 50ml Demijohn Chocolate Rum Liqueur 29.5%

Sponge Preparation:

Preheat the oven to Gas Mark 4/ 180°C/160°C {Fan Assisted]
Grease the cake tins and line the bases with parchment.

Break the chocolate into pieces and together with the cubed butter melt it in a microwave, stirring occasionally.
Allow to cool slightly.

Separate the eggs, then whisk the egg yolks and sugar in a large bowl until creamy.
Add the rum and cooled chocolate mixture to the yolks and mix well.
Gently fold in the sieved flour.

Whisk the egg whites in a separate bowl until stiff then lightly fold into the mixture.
Distribute cake mixture between the tins and level gently.

Bake for 40-45 minutes or when a skewer comes out of the cake cleanly.

Raspberry Cream Filling

Filling Ingredients:

Filling Preparation:

Save some raspberries back for decorating the cake. Mash the remaining raspberries with a fork.

Mix the cream, Chocolate Rum Liqueur and icing sugar on high speed until soft peaks form in the mixture.

Gently fold the mashed raspberries in with a spatula.

Chocolate Ganache Icing

Icing Ingredients:

  • 250g Dark [Plain] Fair-Trade Chocolate
  • 235ml Double Cream

And finally, the fun bit, the eating!Icing Preparation:

Break the chocolate into squares and place into a bowl. Heat the cream in a saucepan over a medium heat, bringing it to the boil very carefully.

Pour the cream over the chopped chocolate, whisk until smooth
Allow the ganache to cool a little before topping the cake with it and decorating with the remaining raspberries.

And now finally put it altogether and enjoy with the family ...... delicious!

Frances


Meady Mouthfuls - Honey Mead Cookies

Posted in All Recipes Food Recipes Cakes & Baking Dessert , by Frances Ferguson, on 26th March 2015

Delicious Meady Mouthful Cookies on a plateI had a nervously experimental attempt at making these the other day, really in preparation for a family tea party during the Easter holidays.

Much to my surprise they turned out like a very edible little rock cake, and a potential Easter gift for all the family to enjoy. In fact, since the children now tell me that they don't eat figs I've almost scoffed the lot!

Ingredients

Total time:30 mins
  • 130 g sugar + sugar to dust the cookies/cake
  • 100 ml unsalted butter
  • 100 ml Demijohn Traditional Honey Mead 14%
  • ½ teaspoon of baking powder (8 g approx.)
  • 150 g of chopped dried figs
  • 300 g plain flour

Preparation

  1. Beat together the sugar and butter and then slowly add the mead. Add the chopped dried figs, then mix in the flour sifted with baking powder.
  2. Let the dough rest for about ten minutes.
  3. Preheat oven to 180°C and line a baking sheet with parchment paper.
  4. Using your hands, shape the dough into walnut-size balls, then press them gently to flatten.
  5. Coat the cookies with sugar to make them crisp once baked.
  6. Space them evenly on the baking sheet and bake for 15 minutes until golden but still soft in the centre.
  7. Cool completely on the pan on a wire rack them from the oven and let cool in the pan.
  8. They keep well for a few days in a tin box.

Rhubarb and Mead Pavlova

Posted in All Recipes Food Recipes Cakes & Baking Dessert Dinner Party , by Frances Ferguson, on 16th May 2013


Rhubarb and Mead PavlovaThe sun is shining and with both the rhubarb patch and the hens exuberantly prolific at the moment it seems almost a necessity to adapt that most summery of puddings, the Pavlova, to the fruits of the Scottish springtime. The result is a Rhubarb Pavlova perfumed and gently flavoured with the musky sweetness of our Traditional Mead 14% and a tiny smidgen of Rhubarb Vodka Liqueur 20.5%.

Ingredients

  • 3 egg whites
  • 200g caster sugar
  • 1 tbsp Rhubarb Vodka Liqueur 20.5%
  • 400g pink rhubarb stems cut into 5cm lengths
  • 50g caster sugar
  • 300ml double cream
  • 4 tbsps Traditional Mead 14%
  • 4 tbsp full fat yoghurt

Preparation

Preheat the oven to 100 degrees celsius and line a baking tray with non stick paper. Whisk the egg whites until stiff then add 200g sugar in 3 stages until all combined .Whisk in the Rhubarb Vodka. Spread the meringe mix onto the baking tray in a circle leaving a slightly higher rim around the edge and bake for 2 and a half hours. Then allow to cool and remove the baking paper before moving it to a serving plate.

Lay the rhubarb in a shallow pan one layer thick and sprinkle over a little water and 50g sugar. Poach over a medium heat for 10 minutes then allow it to cool. Meanwhile whip the cream and 1 tbsp Traditional Mead together. Fold the yoghurt and remaining Mead into the cream then gently fold in half the rhubarb until it looks marbled.

Spread the cream and rhubarb mixture onto the meringue base then top with the remaining rhubarb and its syrup.


Spiced Rum Liqueur 20%I have always loved brown bread ice-cream, I think it's an inspired recipe that sounds so worthy, yet tastes so delicious. And now I have found a way to make it a bit more decadent.

Ingredients

  • 84g wholemeal bread
  • 56g granulated sugar
  • 3 tbsp water
  • 1 pint double cream
  • approximately 100ml Spiced Rum Liqueur 20%

Preparation

Whiz the bread to crumbs in a food processor then toast briefly in a dry frying pan turning them until they are golden brown. Melt the sugar in the water in a heavy pan, don't stir, just shake it occassionally until the sugar is evenly melted, then boil rapidly for 2 minutes. Remove from the heat and immediately stir in the breadcrumbs until the sugar syrup cools into crystals on the crumbs. Stir the Spiced Rum gently into the cream. Be prepared to taste until reaching the right flavour, not too much Spiced Rum, just enough to taste it in the cream. Now whip the cream mixture and once whipped gently fold in the crumb mixture. Freeze in an ice cream tub and remember to remove it from the freezer about half an hour before serving.


Ginger Wine 14.5%This delicious recipe will happily serve 4 hungry people.

Ingredients

  • 1lb rhubarb (trimmed weight) cut into 1" lengths
  • 2dsp vanilla sugar (or regular caster sugar)
  • 1/2 layer of sponge cake
  • 8 tbsp Ginger Wine 14.5%
  • 1/2pt thick custard
  • 4tsp Greek yoghurt

Preparation

Pre-heat the oven to high (200C). Put the rhubarb into a roasting tin and sprinkle with the sugar. Roast for 20 minutes, turning over half way through. Allow to cool. Cut the cake into 1cm cubes and place in 4 large wine glasses. Sprinkle evenly with half the Ginger Wine. Top with the cooled rhubarb. Sprinkle with the remaining wine. Top with the custard and refigerate. Plop the yoghurt on top before serving. Enjoy!


Summer Pudding

Posted in Food Recipes Cakes & Baking Dessert Dinner Party , by Angus Ferguson, on 8th March 2013

Blackcurrant Gin Liqueur 20%This simple recipe is a great way of not only feeding a family but impressing a room full of dinner party guests.

Ingredients:

Preparation:

Line a flexible pudding bowl with one layer of bread slices. Simmer together any summer fruit, including raspberries, strawberries, redcurrants, brambles, a small number of blackcurrants, with sugar to taste. Once gently softened allow it to cool then sieve off some of the juice and replace it with Blackcurrant Gin Liqueur 20% (reserve the juice in case it is needed later). Pour the Blackcurrant Gin Liqueur laced fruit into the pudding bowl. Ensure that the juice soaks into the bread, colouring it all. Add the reserved juice and any additional Blackcurrant Gin as required. Top the pudding bowl with more bread slices, cover, and weight gently. This can be frozen until needed then turned out onto a serving dish, thawed and served with pouring cream.

Anything else I should know?

The Blackcurrant Gin Liqueur 20% used can be replaced with Raspberry Vodka Liqueur 22% or Morello Cherry Brandy Liqueur 17% as preferred.


Raspberry and Lemongrass TrifleThis delicious recipe, using our much loved Raspberry Vodka 22%, serves 8 to 10 people and can be enjoyed by the whole family either at Christmas or another such large family gathering. The inspiration behind it comes from one of our most enthusiastic customers, Jackie Hancock. So thankyou Jackie for sharing your family secret with us all!

Ingredients

  • 600ml Water
  • 400g Caster Sugar
  • 50g Lemongrass (3-4 sticks, cut in half lengthways or crushed)
  • 300g fresh Raspberries 
  • 16 Trifle Sponges 
  • 4-5 tablespoons Raspberry Vodka Liqueur 22%
  • 600ml Single Cream 
  • 8 Egg Yolks 
  • 500g Double Cream

Equipment

Either one large glass bowl or two smaller bowls depending on your party.

Preparation

1. Make a syrup with the water and 325g of the caster sugar by bringing them to the boil in a saucepan and boiling for 5 minutes. Take the pan off the heat, add the sliced lengthwise or crushed lemongrass and let it infuse for about half an hour.

2. Strain the syrup into a measuring jug, keeping the saucepan with the strained Lemongrass to one side. Take out about 150-200ml of the syrup and put it into a pan with the raspberries. Bring it to a rolling boil and let it thicken slightly, mashing the fruit to make a jam-like consistency. Let it cool a little and then dunk the trifle sponges in the raspberry mixture and arrange them in the bottom of your bowl. Add our Raspberry Vodka 22% and about 100ml of the lemongrass syrup depending on how much your sponges absorb, and reserve the rest.

3. Meanwhile, to make the custard, heat the single cream in the syrup pan with the Lemongrass until it is nearly BUT NOT boiling, take it off the heat and let it infuse for about 15 minutes. Whisk the yolks and the rest of the sugar together and pour the cream (without the Lemongrass) into the same bowl. Then whisk again and put the custard back on the heat in the cleaned-out pan. Stir or whisk until the custard thickens (MUST NOT BOIL) and then pour it over the trifle sponges. Let it cool.

4. Whip the double cream until thick but not stiff, and cover the custard layer. Use about 250ml of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden-brown. Drizzle the caramelised sugar syrup over the layer of cream to decorate at the last minute, as it can sink into the cream if left.

Anything else I should know?

The caramel topping is optional, you can decorate the top with anything you like (get the children involved here!).
 - Apply to face quickly before anyone else realises how delicious it tastes!


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