Rum Old Bird
06-24-2009, 06:56 PM
I tried Wray & Nephew's Rum Cream recently, and felt it was one of those drinks that would be a great ingredient. So I've adapted a recipe from a Bailey's cookbook, to make these really rich brownies.
2.5 oz/70g plain flour
2.5 oz/70g cocoa
9 oz/270g dark chocolate
4 eggs
7 oz/210g caster sugar
8 oz/240g butter
4 tablespoons rum cream
1 oz/30g crystallised ginger (finely chopped)
Icing sugar/ground ginger to dust
Preheat oven to 180 degrees C/350 degrees F.
Melt the chocolate in a bowl over a pot of hot water.
Beat the eggs and sugar together in a large bowl.
Melt the butter and add it to the egg mixture.
Add the flour and cocoa, and stir well.
Add 2 tablespoons of rum cream, and the crystallised ginger.
Stir in the melted chocolate.
Pour into a greased brownie tin, and bake for 30 minutes.
Let it cool, then pour on 2 more tablespoons of rum cream.
Once this has soaked in, you can add a light dusting of icing sugar/ground ginger.
Enjoy!
2.5 oz/70g plain flour
2.5 oz/70g cocoa
9 oz/270g dark chocolate
4 eggs
7 oz/210g caster sugar
8 oz/240g butter
4 tablespoons rum cream
1 oz/30g crystallised ginger (finely chopped)
Icing sugar/ground ginger to dust
Preheat oven to 180 degrees C/350 degrees F.
Melt the chocolate in a bowl over a pot of hot water.
Beat the eggs and sugar together in a large bowl.
Melt the butter and add it to the egg mixture.
Add the flour and cocoa, and stir well.
Add 2 tablespoons of rum cream, and the crystallised ginger.
Stir in the melted chocolate.
Pour into a greased brownie tin, and bake for 30 minutes.
Let it cool, then pour on 2 more tablespoons of rum cream.
Once this has soaked in, you can add a light dusting of icing sugar/ground ginger.
Enjoy!