COOKING WITH BUNDABERG RUM

Passion Rum Sauce: Place the juice and seeds of 3 passionfruit with 2 tablespoons maple syrup and the

juice of 1 lime in a saucepan. Bring to the boil, then simmer for 1 minute. Allow to cool then strain and

stir in 2 tablespoons BUNDABERG RUM. Serve over seasonal fruit.

Rum and Coconut Mousse: Dissolve 1 tablespoon gelatine in 2 tablespoons water. Cool. Beat 100g creamed coconut and 1/3 cup icing sugar together. Stir in 200g carton natural yoghurt, 1 tablespoon BUNDABERG RUM, 2 teaspoons lemon juice and the dissolved gelatine. Beat 150mls cream until thick and fold into coconut mixture. Pour mixture into 4 individual glasses. Refrigerate until firm. Garnish with cream.

Rum and Raisin Cheesecake: Mix together 250g crushed shortbread biscuit with 125g melted butter. Press over the base of 23cm springform tin. Dissolve 1 tablespoon gelatine in ¼ cup lemon juice, cool. Soak ½ cup chopped raisins in 2 tablespoons BUNDABERG RUM. Beat 375g cream-cheese, 300mls sour cream, ½ cup icing sugar and 3 eggs until smooth. Stir in raisins and cooled gelatine mixture. Pour into springform tin and refrigerate until firm. Serve with whipped cream.

Strawberries in Rum: Wash and drain 500g firm unblemished strawberries. Bring to boil 150g sugar and 50mls water. Simmer for 3 minutes. Allow to cool. Place strawberries into preserving jars in layers. Combine 500mls BUNDABERG RUM with the sugar syrup, pour over strawberries. Seal the jars and allow to macerate for 6-8 weeks in the refrigerator. Serve with vanilla ice-cream or whipped cream.

Choc-Chip Log: Place 3 tablespoons caster sugar, 300ml cream, 2 tablespoons cocoa powder and 1 tablespoon Bundaberg Rum in large mixing bowl and beat until mixture is thick. Brush 12 choc-chip biscuits with 1/3 cup extra Bundaberg Rum. Sandwich 2 biscuits together with a little of the cream mixture. Continue with remaining biscuits and cream, standing sandwiched biscuits upright in a log shape on a serving plate. Cover entire surface with chocolate cream, then sprinkle crumbled Flake chocolate over top. Refrigerate until required.

Garlic Prawns Millaquin: Peel and de-vein 6 green prawn tails, leaving tail fan attached. Heat butter/margaine in a pan, add prawns and 1 clove garlic and cook for 30 seconds. Add 10ml Bundaberg Rum, some chopped shallots and/or parsley, juice of ½ lemon, pepper, 200ml thickened cream and a splash of lemon juice. Reduce until sauce thinckens. DONT OVERCOOK PRAWNS! Season with salt and pepper. Serve.

Bundaberg Rum and Pumpkin Dip: Carefully combine 250g softened Philly cheese, ½ tablespoon chicken stock powder, 50ml thickened cream, 2 tablespoons “My Sauce” Rum and Pumpkin Chutney, sea salt and ground black pepper and beat to a smooth consistency. If too thick, beat in a little milk.

Bundaberg Rum Raisin Bananas: Combine 6 peeled and sliced bananas, 1 cup raisins, ½ cup Bundaberg Rum, 1 tablespoon lemon juice, 1 tablespoon orange juice, piece of cinnamon stick. Marinate for 1 hour in refrigerator and serve. Delicious with whipped cream or your favourite ice cream.

Millaquin Rum Balls: Makes 4 dozen – Packet malted milk biscuits, a tin of condensed milk, 1 ½ cups coconut, tablespoon cocoa, 2 tablespoons Bundaberg Rum, 1 tablespoon Millaquin. Mix well and roll balls in coconut and place in refrigerator.

Bill's Christmas Pudding:

Ingredients – 1 large rockmelon, ½kg of cherries, 60g honey, 80ml Bundy Rum, 1 sheet foil.

Method: Cut the top off the melon and scoop out the seeds. Fill with cherries, combine the honey and rum and pour into the melon. Replace the lid and wrap with foil. Place in the refrigerator overnight. Serve in a bowl of ice placed on the table. Serves 4.

Prawn and Macadamia Nut Balls:

Ingredients – ½ kg cooked prawns, 10 macadamia nuts, 15g cornstarch, 1 ½g of seasoned salt, 1 egg, a good splash of Bundy Rum

Method – Shell the prawns and devein them. Put through a food processor or mincer until finely chopped. Put to one side. Do the same to the macadamia nuts until they are finely ground. Mix the prawns, nuts, cornstarch and seasoned salt together. Add egg and rum and mix until a smooth paste forms. Shape into balls the size of a 10c piece. Deep fry in hot oil until golden brown. Drain on paper towels and sprinkle with seasoned salt and lemon pepper. Then, pop them into your mouth (when cool enough!)....delicious! Makes about 40.

Sweet Treat: Bundaberg Royal Liqueur is a lovely treat poured over macadamia nut ice-cream.

Bundy Rum Truffles: Cream 60g butter, 1 egg yolk and 2 tablespoons icing sugar. Stir in 150g melted chocolate,

2 tablespoons BUNDABERG RUM and 2 tablespoons cream. Chill until firm. Form into small balls and roll in

chocolate sprinkles or cocoa. Place in 3cm patty cases if desired. Refrigerate until required.

American Ice Box Cake: 1 double sponge cake cut into walnut pieces.

Ingredients for sauce – 120g dark cooking chocolate, 3 tablespoons castor sugar, 3 tablespoons of water, 3 egg yolks, 1-2 tablespoons of Bundy Rum.

Method: Melt chocolate very slowly, stir in beaten egg yolks, sugar and water. Simmer slowly 3-5 minutes till mixture thickens. Set aside to cool. Add 1-2 tablespoons of Bundaberg Rum, when only lukewarm fold in stiffly beaten egg whites. Into a lightly greased bowl place a layer of cake pieces and gently spoon over a little sauce. Repeat this process ending with a layer of cake pieces. Press a plate gently over the bowl and refrigerate for 6-12 hours. Demould by running a knife around the inside of bowl and tip gently onto a plate. Cover mould in whipped cream, on top grate a little chocolate.