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Rhubarb and Mead Pavlova

Posted in All Recipes Food Recipes Dessert Cakes & Baking Dinner Party , by Frances Ferguson, on 16th March 2022

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 and Ginger Cordial to give it an extra tang.



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 and Ginger Cordial. 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.

Other Rhubarb Recipes:

Rhubarb Ice Cream Recipe

Easy Rhubarb and Ginger Wine Trifles

Rhubarb Ice Cream Recipe

Posted in All Recipes Food Recipes Quick & Easy Dessert Dinner Party , by Frances Ferguson, on 3rd March 2022

The sweet spiciness of our Rhubarb and Ginger Cordial is the perfect addition to my Rhubarb Ice Cream recipe to lift the richness of the double cream used in this indulgent mix.

One of the first things in our garden to burst into leaf, and very enthusiastically, is the rhubarb. The sprouting crowns are one minute emerging from the earth like tiny aliens, the next we are surrounded by thick dark leaves shading out everything they can! It's the work of a moment to seize a few tender stems, and I recommend getting them early when they are sweetest, and stewing them to make some deliciously rich Rhubarb Ice Cream.

Not everyone in our family is as fanatically gingery as I am so rather than adding a significant amount of ginger to create a Rhubarb and Ginger Ice Cream I like to team a scoop of this with a gingery butter biscuit to achieve pudding perfection.

Rhubarb Ice Cream Ingredients


My sugar to rhubarb ratio is rarely measured so please feel free to add only a little of the sugar at the start of cooking and adjust to taste after cooking while the rhubarb is still hot. Stew the rhubarb in a lidded pan over a medium heat until the stems are tender throughout but only just starting to fall apart.

Once cooked and cooled remove half the rhubarb mixture (approx 250g) and puree it. Stir into the cream, add the Rhubarb and Ginger cordial and finally the remaining un-puréed cooked rhubarb. Pour the mixture into an ice-cream maker, or alternatively whisk into an ice-cream tub and put into the freezer removing every half hour or so to beat and break up any ice-crystals.

Rhubarb Ice Cream using our delicious Rhubarb & Ginger Cordial

Gingery Butter Biscuit Ingredients

  • 100g soft unsalted butter
  • 50g caster sugar
  • 150g self raising flour
  • 1 tsp ground ginger

Beat the butter and sugar until creamed then add the flour and ginger and mix together gently to form a dough. Roll into small balls about cherry sized and space well apart on a lined baking tray. Dip the tines of a fork in cold water and use it to flatten the biscuits. Bake in a preheated oven at 180degreesC or 160fan, gas mark 4, for about 15 minutes.

Allow to cool on a wire rack and then perch one on a scoop of delicious Rhubarb Ice Cream and and a swirl of stewed rhubarb and eat. For a more intense gingery dessert, try a splash of our handmade Ginger Wine 14.5% over your Rhubarb Ice Cream.

Other Rhubarb Recipes

Rhubarb and Mead Pavlova

Easy Rhubarb and Ginger Wine Trifles

Highland Bread and Butter Pudding Recipe

As the traditional damp and cold of a Scottish January starts to seep into the air, the house, the bones and the spirits there couldn't be a better time for some inner cheer in the form of a hearty pudding. With a little addition of some warming Toffee Whisky Liqueur we think this would make a splendid dish for a jolly Burns supper, or just a cosy winter's day feast.

This delicious Highland Bread and Butter Pudding Recipe serves 6 with a good appetite and a fondness for a dram.


  • 150ml of Toffee Whisky Liqueur 20%
  • 12 Slices white bread
  • Butter to spread
  • 120g Demerara Sugar
  • 175g Sultanas
  • 100ml double cream
  • 300ml milk
  • 2 eggs
  • Zest of 1 lemon

Highland Bread and Butter Pudding Recipe


Butter the slices of white bread, remove crusts and cut into halfs. Lay half the slices of bread, butter side down in an ovenproof dish then sprinkle with half the lemon zest, sultanas and sugar. Lay the remainder of the buttered bread butter side up on top and sprinkle with the remaining sultanas, lemon zest and sugar.

Carefully pour over the Toffee Whisky Liqueur then whisk the cream, milk and eggs together well and pour these gently all over the dish.

Highland Bread and Butter Pudding Recipe

Leave the dish for about an hour to allow the bread to absorb the liquid. Then cook in an fan oven heated to 160C for approximately 40minutes. 

Delicious served with custard, cream or Ice-cream, or all 3!

Sustenance and energy maintenance are vital requirements of the Team Demijohn Elderflower pick and this year I decided to supplement it with a sugar boost of a particularly appropriate variety: Elderflower cake made with our delicious elderflower vinegar and the addition of lemon zest. Being easier to transport to ravenous pickers and plentiful enough to feed a substantial team I opted for a traybake but this would equally suit a round cake with adjustments for baking time. Having experimented with both a butter cream and a drizzle topping the buttercream was voted the winner!

Elderflower and Lemon Cake

Elderflower products have become more popular in the last few years, and some companies have resorted to using synthetic elderflower flavourings to meet demand. Not us though! We believe that nothing can compare to the fresh, floral aroma and smell of real elderflowers. However, to get the real unique flavour of elderflowers requires hard work as they are not available to buy commercially, and it requires a team of pickers to brave the stinging nettles and be hoisted up on each other’s shoulders to reach higher up to hand pick the blooms. Another challenge is that the elderflower season is very short in the UK, being just between the end of May and mid June. The flowers should only be harvested on dry, warm days, with the buds fully open which makes it particular difficult because of the varying unpredicabilty of the Summer weather in the UK.

Elderflower products such as cordials, 'champagnes', and liqueurs are fairly well known in the UK and Northern Europe, but there was a huge worldwide explosion in interest in elderflowers, last year in 2018, because the Duke & Duchess of Sussex chose a lemon and elderflower cake with a Swiss meringue buttercream for their Royal Wedding. Meghan and Harry’s cake was made by Claire Ptak of Violet Cakes in London, and her recipe used over 200 Amalfi lemons and 10 bottles of elderflower cordial.

Elderflower and Lemon Cake

The flavour and aroma of elderflowers is best preserved in vinegar hence why I chose to use our elderflower vinegar in this cake recipe, since it also adds some of the sharpness that is usually provided by the lemons since I opted to use lemon zest instead of whole lemons. The unique taste of elderflower is quite difficult to put your finger on, it is floral, and has subtle hints of tropical lycee or pear, and just like tomatoes are enchanced by basil, the flavour of the elderflower is equally enhanced when married with the citrusy aroma and flavour of lemons.

Elderflower Cake Recipe Ingredients

  • 225g of unsalted butter
  • 225g of caster sugar
  • 275g of self raising flour
  • 2 level tsp of baking powder
  • 4 large eggs
  • 4 tbsp of Demijohn Elderflower vinegar
  • the finely grated zest of one lemon

Buttercream ingredients

  • 200g of unsalted butter
  • 300g of icing sugar
  • 3 tbsp of elderflower vinegar

How to make our elderflower lemon cake with buttercream

  • Preheat the oven to 160C or 140C in fan oven.
  • Blend the cake ingredients well and spread in a greaseproof lined baking tray (mine measures approximated 20x30cm).
  • Bake in the oven for 35-40 minutes.
  • When baked a skewer will come out cleanly.
  • Blend the ingredients for the buttercream and once the cake has cooled remove it from the tin and greaseproof paper and spread the buttercream evenly over the top of the cake.
  • Cut into squares as required - My tin makes about 30 squares of florally sugary deliciousness.

Hungry Elderflower Pickers ready for Elderflower and Lemon Cake

Mead CookiesI 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!


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

A Cube of Mead


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.

They keep well for a few days in a tin box.

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!


  • 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


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


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!

Vegan Carrot Cake Muffins

Thanks to the inclusion of the eponymous carrot these Carrot Cake Muffins seem to carry more virtue on their fluffy shoulders than other cakes, though I do have to occassionally remind the Demijohnnies that they really don't count as part of their 5 a day!

However, they are both delicious and can, thanks to their entirely non-dairy ingredients, also be happily munched by our vegan supporters too. The use of our Perthshire Rapeseed Oil ensures a truly moist and sweet, carrotty cake. A word of warning, when served at the garden tea table the Demijohn hens also took a shine to them and managed to steal one from the tea table – so guard your Carrot cake Muffins well!


  • 100g Self raising flour
  • ½ tsp ground mixed spice
  • 100g golden caster sugar
  • 75ml Perthshire Rapeseed Oil
  • 50ml non-dairy milk (we used an instant home-made version of oat milk which seemed to work!)
  • ½ banana, mashed well
  • 125g carrot, peeled and grated.

Non Dairy Carrot Cake Muffins


Heat the oven to 190C/fan 170C/gas 5. Line a six hole muffin tray with case. (Mine is for large muffins, a cupcake tray will make twice as many). Mix the flour, mixed spice and sugar in a bowl. Then add the Perthshire Rapeseed Oil, oat milk and banana, followed by the grated carrot. Divide the mixture between the muffin cases and bake for 25-30 minutes until risen and golden. 

Festival Blackcurrant Gin Ice CreamOur Festival Blackcurrant Ice-Cream is made with our deliciously rich Blackcurrant Gin Liqueur 20% which has been popular with our customers since we opened up shop in Edinburgh in 2004. No wonder then that it makes a very delicious ice-cream!


  • 500g washed blackcurrants
  • 150g sugar 600ml double cream
  • 60ml Blackcurrant Gin Liqueur 20%


Stew the blackcurrants with the sugar and 3 or 4 tbsps water until the fruit is soft. Puree them, then sieve out the seeds and allow to cool. Stir in the double cream and Blackcurrant Gin Liqueur. Chill the mixture in the fridge for 30 minutes then churn in an ice-cream maker for 20 to 30 minutes.

Seville Orange Marmalade Ice CreamThis deliciously grown-up ice-cream is wonderful served on top of freshly peeled orange segments.



Mix together the ingredients adding the Gin sparingly. Check the taste and adjust the quantity of Seville Orange Gin accordingly. Chill the mixture for half an hour then churn in an ice cream maker. Freeze in an ice cream tub remembering to remove it from the freezer half an hour before serving to allow it to soften a little.

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.


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


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.

Meringues with a touch of Tayberry

Vinegar is well-reknowned for making meringues more chewy and marshmallowey so I experimented with our deliciously rich Tayberry Vinegar in a batch of meringues to add an extra fruity dimension to a raspberry fool.

With just the slightest touch of additional fruity sweetness these seemed to be quite well received. Any of our range of delicious fruit vinegars would serve as well in these, next on the list will be Elderflower Vinegar meringues once the midsummer elderflowers are harvested.

Meringues with a touch of Tayberry


  • 3 large egg whites
  • 175g caster sugar
  • 4 tsp Tayberry Vinegar
  • Whipping or double cream to serve

Meringues with a touch of Tayberry


Preheat the oven to fan 100C/ conventional oven 120C. Whisk the egg whites in a large bowl until stiff peaks are formed. Add the sugar, a spoonful at a time, whisking well until all the sugar has been added. Once the mixture is back to the peak stage whisk in the Tayberry Vinegar a teaspoonful at a time.

Take care not to over-whisk or your meringue mix will collapse. Once all the vinegar has been incorporated and the egg whites are stiff once more gently spoon it into a piping bag and pipe small meringues onto a lined baking tray each about 3” diameter. You may need several baking sheets for this, I used 3.

Bake the meringues in the oven for 1 to 1 ½ hours until they are a creamy colour and can be easily lifted from the baking sheet without sticking. Turn off the oven and leave the door ajar to allow the meringues to cool slowly. Serve sandwiched together with freshly whipped cream alongside a tart fruit fool.

Rich Chocolate Fudge Cake

Demijohn HQ is currently having to double as home-school depot and so I feel it is my duty, as catering department, to provide an occassional break-time treat to buoy the spirits as we all tussle with tech!

This indulgent cake seems to go down well with all ages and was just as welcome for those of us who left school a moment or two ago and are finding it an interesting challenge to aid and supervise. Fortunately Mr Mill's morning PE exercises will be going some way to burning it all off again too!

By using our wonderfully fresh Perthshire Rapeseed Oil this recipe ensures that this rich Chocolate Fudge Cake is as rich and fudgy as its name requires.

Chocolate Fudge Cake


  • 175g Self Raising Flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 150g caster sugar
  •  2 tbsp Golden Syrup
  • 2 large eggs, beaten
  • 150ml Perthshire Rapeseed oil, plus extra to grease the tins.
  • 150ml semi-skimmed milk

Icing ingredients:

  • 100g unsalted butter
  • 225g icing sugar
  • 40g cocoa powder
  • 2 1/2 tbsp of milk (a little more if needed)


Preheat the oven to Gas Mark 4/ 180°C/160°C {Fan Assisted]
Grease two 8 inch cake tins and line the bases with parchment.

Seive the flour into a bowl, and stir in the cocoa powder, bicarbonate of soda and caster sugar.

Make a well in the centre and add the syrup, eggs, sunflower oil and milk and beat well,until smooth, with a whisk, either hand held or electric. (I feel sure the aforementioned Mr Mill the P.E. Teacher would approve of the hand held version more)

Divide the mixture between the two cake tins and bake for 25-30 minutes until risen and firm to the touch.

Allow them to cool in the tin for 10 minutes or so before turning out onto a wire rack.

Chocolate Cake


Beat the butter until it is soft then gradually seive in the icing sugar and cocoa powder and add enough milk to make the icing fluffy and spreadable. 

Sandwich the 2 cakes together with butter icing and cover the sides and top of the cake with more butter icing. Additional decorations can be added by creative pupils needing a break from academia!

Like so many others we've found it incredibly hard to get hold of flour during the Covid-19 Lockdown of Spring 2020. Since an initial flurry of baking our supplies have vanished and we've had to think of flour free sweet treats to bring those little moments of indulgent luxury to life.

These incredibly rich liqueur truffles fit the bill perfectly. If you're lucky and manage to hide a few away in the freezer they would make a lovely Father's Day gift idea too and can buy the drinks required easily in our Egg Box of Delights Father's Day Gift Set. They're also incredibly easy to make, if a bit sticky!

Boozy Chocolate Truffles


Chocolate coatings:

  • Pistachio kernels, crushed
  • Cocoa powder
  • Orange zest
  • Dessicated coconut
  • Icing sugar or Hundreds of thousands.
  • Granulated sugar or chocolate vermicelli
  • Melted chocolate

Boozy Truffles are made using 6 of our favourite liqueurs


Chop the chocolate as finely as possible and place in a bowl. Warm the cream in a pan with the butter until the butter is melted and the cream is steaming but not boiling. Pour the cream mixture over the chocolate and stir well until the chocolate is all melted and stirred together with the cream.

Now divide your mixture into six bowls and add the liqueurs to each, add a teaspoonful at a time and keep mixing. Adjust the quantity according to taste. Put your bowls of ganache into the fridge and allow to cool for as long as possible. We left ours for a little over an hour, longer would be better! 

Once the ganache is thoroughly cooled shape the chocolates. A melon baller would be much neater than my attempts with two teaspoons but since they are home-made I thought that we could get away with the rustic look! If your ganache is really well chilled dip the melon baller/spoon in hot water to help it shape the chocolates. Roll each chocolate in your chosen coating.

We used cocoa powder for the Seville Orange truffles decorated with a miniscule sliver of orange zest, crushed pistachios for the Mead truffles and desiccated coconut for the Spiced Rum Truffles but use your imagination! Sugar or chocolate vermicelli would also make a good coating had we had any in the cupboard.

Finally, store your chocolates in an airtight box in the fridge or freeze if keeping for more than a few days.

Our Boozy Chocolate Liqueur Truffles, delicious!

How do I buy the liqueurs for this recipe?

The 6 liqueurs we used in our Boozy Truffles Recipe are the same as those contained on our Egg Box of Delights Father's Day Gift Set. However, you can quickly vary the quantities and type of each drink you use via our Liqueurs page.

Sticky Spiced Rum Cake

Posted in All Recipes Flavours of the Month Cakes & Baking Dessert , by Frances Ferguson, on 2nd April 2019

Sticky Spiced Rum Cake

Sticky Spiced Rum Cake

We have improved, we think, on the classic Easter Sunday Sticky Toffee Pudding recipe with our own rather delicious Sticky Spiced Rum Cake. The cake element comprises of a Banana Loaf which is then covered with a moreish Spiced Rum Sauce, made using our popular Spiced Rum Liqueur 20%. The simple Spiced Rum Sauce could of course be used to enhance other cake and pudding recipes. The possibilities are limited only by your own creativity!

Spiced Rum Cake


  • 100g unsalted butter melted and slightly cooled
  • 200g caster sugar
  • 2 large eggs
  • 2-3 over-ripe bananas mashed
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 320g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt

Cake preparation:

Preheat the oven to 180C. Grease and dust with flour an 8” square ovenproof dish. Mix together the melted butter and the sugar and then add the eggs, mashed banana, lemon juice and vanilla extract. Stir in the remaining dry ingredients until just incorporated without over mixing. Bake in the prepared dish for approx 35 mins, until a skewer comes out clean.

Spiced Rum Sauce:


  • 300ml double cream
  • 140g dark brown sugar
  • 4 tbsp unsalted butter
  • 125mls Spiced Rum Liqueur 20%
  • Pinch of salt

Sauce preparation:

Combine the cream, butter and sugar over a medium heat until the sugar has dissolved. Keep stirring frequently. Add the Spiced Rum Liqueur once the sugar has dissolved and simmer until the sauce has reduced to a syrupy consistency. Stir every now and then to stop it catching.

To serve:

Once the banana sponge is cooked spoon 1/3 cup toffee sauce over the cake and return it to the oven until the sauce is bubbling vigorously (about 6 minutes). Cool the cake for at least 30 minutes and then cut into 9 squares or 12 rectangles.Serve at room temperature or slightly warm with sliced bananas on top and warm sauce poured over. (Editors note; Mr Demijohn is permitted to add dairy ice-cream to his serving!).

Relevant topics:

Other Cakes & Baking Recipes

Chocolate Rum Cake

The Great Demijohn Easter Bake Off

Rum gift sets

Mead and Lemon Syllabub

If you are looking for a deliciously creamy pudding that is simple and quick to make, our Mead and Lemon Syllabub recipe is the perfect answer. The sweet honey taste of our Traditional Mead, combined with zest of lemon and whipped cream is irresistible. A dinner party favourite for sure!


  • Zest and juice of 1 Lemon 
  • 100ml Traditional Mead 14%
  • 75g Caster Sugar
  • 300ml Pouring Double Cream


Gently simmer the lemon zest and its juice, Traditional Mead and sugar in a pan to dissolve sugar and release the oils from the lemon.

Remove from heat and strain the syrup into a cool bowl, then add the double cream. Whisk until thick and then spoon into a Champagne coupe glass and chill for about an hour. Garnish with a twist of lemon peel.

Related topics

Meady Mouthfulls - Honey Mead Cookies

Rhubarb and Mead Pavlova

Ball of Mead

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!


Atholl Brose was traditionally drunk on Burns Night in Scotland and used to sort the men from the boys! This variation of the traditionally recipe retains the oatmeal to make a cranachan type pudding to be enjoyed by all.



Whip the double cream until stiff, then gently stir in the toasted pinhead oatmeal and honey. Chill and just before serving, mix in the Demijohn’s Finest Blended Scotch Whisky 40%.

Anything else I should know?

The name Atholl Brose is supposed to derive from the tale of the Duke of Atholl's capture of his enemy, the Earl of Ross, in 1475. The Duke was supposed to have filled a well, from which the Earl liked to drink, with this magical potion. Ross drank deeply and was captured.

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


  • 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


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!

Other Rhubarb Recipes

Rhubarb and Mead Pavlova

Rhubarb Ice Cream Recipe

Gooseberry Fool

Posted in All Recipes Food Recipes Dessert Quick & Easy Dinner Party , by Angus Ferguson, on 12th March 2013

Gooseberry Gin Liqueur 17%Gooseberries are such a wonderful British fruit and this recipe is one of our nations favourites!



Simmer the gooseberries with 2 dessert spoons of caster sugar until they are soft. Drain the juice off into a bowl and blend the gooseberries with 1 glass of Gooseberry Gin Liqueur. Add gooseberry gin, sugar and reserved cooking juice to taste until a soft pulp is achieved. Sieve the blended pulp to remove the seeds and fold into an equal quantity of ½ whipped cream and ½ greek yoghurt. Serve with very thin shortbread.

Poached Pears

Posted in All Recipes Food Recipes Dessert Dinner Party , by Angus Ferguson, on 12th March 2013

Elderberry & Port Liqueur 17%

This is fantastically simple, yet delicious recipe for a lunch or dinner party dessert.



Peel the pears and add to a pan with the Elderberry and Port Liqueur. Simmer together for about 1 hour turning the pears occasionally, until the pears are soft. Remove the pears and reduce the liquid until it is syrupy. Pour it over the pears and serve with the good vanilla dairy ice-cream.

Related Topics

The Cheeseboard Drinks Selection

Hipflask of Elderberry & Port (pictured)

Speedy Zabaglione

Posted in All Recipes Food Recipes Dessert Quick & Easy Dinner Party , by Angus Ferguson, on 12th March 2013

Somerset Pomona 20%This is a Zabaglione recipe of the most untraditional nature and is perfect for whizzing up for unexpected guests.



Using a hand whisk beat the ice-cream and Somerset Pomona 20% together until the mixture is cold and fluffy but not frozen. Serve immediately in champagne saucers.

Anything else I should know?

This recipe can be used with just about all our hand made liqueurs. Have fun experimenting!

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.



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.

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