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September
24
2006

RUM & RAISIN SLICE

[ FC SUPERB SLICES P54 ] 

½ CUP [60g] RAISINS

1/3 CUP [80ml] DARK RUM

200g DARK CHOCOLATE [chopped]

60g BUTTER [chopped]

½ CUP CASTER SUGAR

1 CUP [250ml] THICK CREAM

1 CUP [125g] PLAIN FLOUR

3 EGGS [lightly beaten]

COCOA POWDER [to dust]

PREHEAT OVEN TO MODERATE [180C]. LINE A LIGHTLY GREASED 18X28cm [7X11 inch] SHALLOW TIN WITH BAKING PAPER, OVERHANGING TWO OPPOSITE SIDES. FINELY CHOP THE RAISINS & LEAVE TO SOAK IN THE RUM.

STIR THE CHOCOLATE & BUTTER IN A SMALL PAN OVER VERY LOW HEAT UNTIL MELTED. REMOVE FROM HEAT & STIR IN THE CASTER SUGAR & CREAM.

SIFT THE FLOUR INTO A BOWL. ADD THE RAISINS, CHOCOLATE MIXTURE & EGGS & MIX WELL. POUR INTO TIN & SMOOTH THE TOP WITH THE BACK OF A SPOON. BAKE FOR 25 TO 30 MINUTES OR UNTIL JUST SET. DO NOT OVERCOOK OR THE SLICE WILL BE DRY. COOL COMPLETELY, THEN REFRIGERATE OVERNIGHT BEFORE CUTTING INTO SMALL PIECES. SPRINKLE LIBERALLY WITH COCOA POWDER TO SERVE.

SUITABLE TO FREEZE.

Damian Slices , trackback 65 views

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