Prep
time: 15 minutes
Cooking time: 30 minutes
Makes 6
Ingredients
200g/7oz
Mix dried fruit, i.e. dates, currants, apricots
150ml/5floz Dark rum
100ml/4floz Dark beer, i.e. Black sheep
90g/4oz Butter, softened
90g/4oz Light muscavado sugar
1 Large free range egg
5ml/1tsp Vanilla extract
30ml/2tbsp Molasses
110g/4oz Plain white flour
5ml/1tsp Baking powder
2.5ml/1/2tsp Ground allspice
2.5ml/1/2tsp Nutmeg
For
the sauce
200g/7oz
Green & Blacks
white chocolate with vanilla
300ml/1/2 pint Double cream
30ml/2tbsp White rum
To serve
4-6
Cherries dipped in dark chocolate
4-6 Cape gooseberries dipped in dark chocolate
Method Preheat oven
to 180°C/350F/Gas mark 4
Place dried fruit
into a medium sized bowl and pour over rum and dark beer. Cover and
refrigerate for 3-4 hours (optional).
Transfer dried
fruit mixture with liquid into a blender and process until a smooth
pulp has formed; this takes about 20 seconds.
In a large bowl
or food processor, cream together the butter and sugar until pale in
colour. Beat in the egg and then gradually mix in the molasses and
vanilla extract. Mix together the flour, baking powder, nutmeg, and
allspice and gradually fold into the mixture. Carefully mix in the
pureed fruit.
Spoon mixture
into pre-oiled 3’’/7cm diameter ramekin dishes and smooth
over the top. Place in the preheated oven and bake for 30 minutes.
For the sauce:
Place the chocolate and cream into a small saucepan and heat gently
until the chocolate has melted. Add the rum and stir well.
Use a sharp knife
to loosen the cake edges away from the ramekins, turn out into the
centre of a serving plate. Serve with a ladle of hot chocolate and
white rum sauce with half chocolate covered cherries and cape gooseberries.
Cakes can be
made in advance and frozen. Cover the tops with foil and reheat from
frozen at 180?C for 20 minutes.
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