Drunken Bananas: Arrange 4 sliced bananas in an oven proof dish. Sprinkle with 2 tablespoons brown sugar, then pour over 2 tablespoons water and 1 tablespoon Bundaberg Rum. Bake in a moderate oven for approximate 15mins. Serve with lashings of cream.
Rum Cheese: 2 cups grated cheddar or mild cheese, 1 cup crumbled bluevein cheese, 125g softened butter, 1/3 cup Bundaberg Rum, ½ teaspoon Worcestershire sauce, ½ teaspoon ground cummin, a few good grinds of black peppercorns.
Stand Cheese at room temperature for 30mins. Soften the butter in the mircowave or on the stove. Put all ingredients in an electric blender and whiz until perfectly smooth and creamy. Pour or spoon the mixture into individual pate pots, or set in a block. Chill well and serve with crackers.
Hazelnut Rum Gateaux: Cream 250g butter with 1 cup powdered sugar until light and fluffy. Seperate 4 eggs and add the egg yolks one at a time, beating well after each addition. Add the grated rind of 1 orange, 125g ground hazelnuts and 2 tablespoons BUNDABERG RUM. Fold in 2 cups self-raising flour and beat the egg whites until stiff, fold into flour mixture. Pour mixture into a greased 20cm fluted ring tin and bake at 180c for 50-60 minutes. Dissolve ½ cup sugar in 3 tablespoons rum and ¾ cup orange juice, cool. Pour over hot cake and cool in tin. Remove from tin and serve with whipped cream.
Ann Bridley's Rum Delight: 6 eggs seperated, 1 pint of cream, 1 cup of fine sugar, 2 dessertspoons of gelatine in ½ cup of Bundaberg Rum, 2 tablespoons of soft butter.
Method: Beat egg whites until stiff. Dissolve gelatine in hot water on stove or in a microwave. In a large bowl place egg yolks, sugar and butter. Beat until smooth. When smooth, slowly add melted gelatine. Next add eff whites, then the cream and lastly the rum. Pour in a large serving bowl, cover with plastic film and refrigerate. Decorate with chocolate curls or miniature roses.
Please note: the COOK CLEANS THE BOWL!
Cumberland Rum Butter: Add equal amounts of butter and brown sugar, whip together and add rum to taste. Spread on toast, warm plum pudding or use as a frosting for biscuits.
Pauline's Passion: Place fresh lamingtons on a plate, pour a good helping of Bundaberg Royal Liqueur over the top and serve with ice cream.
|Bottle and Label Archive|
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|Bundaberg Rum Showcase Top 20|
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|Distillers Number 3|
|Millaquin Tasting Notes|
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|Other White Rums|
|8 Year Old|
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|Bundaberg Racing 2011|
|Bundaberg Rum Spiced Rum|
|Darren Lockyer No.6|
|Road To Recovery|
|BDC 125 Anniversary|
|2013 Distiller's No 3|
|Darren Lockyer Select Vat|
|MDC Small Batch|
|10 Year Old|
|Master Distiller's Collection Dark Oak|
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|Master Distiller's Collection Two Eighty (280)|
|Master Distiller's Collection Blenders Edition|
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|Treasure Island Rum|
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|Items of Interest|
|Birth of an Aussie Icon 1|
|Distillery Virtual Tour|
|Brett McMahon Speech|
|Visitor Centre Opening Speech|
|Spring Hill House|
|Bundaberg Black Tasting Notes|
|George Hurt - The First Chemist|
|Bundaberg Rum Distribution|
|Millaquin Distilling Process|
|Royal Liqueur Pistols|
|Manufacture of Bundaberg Rum|
|Spring Hill House Article|
|Event Line Rules|
|Bundaberg Rum Cocktails|
|Bundaberg Rum Recipes|
|Home Bar Tips|
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