Delicious recipes you can make at home, using our J. Gow rum.
J. Gow Spiced Rum and Raisin Double Chocolate Fudge Pie.
This is a very simple recipe, using simple ingredients. You can make your own fudge for this, but it works just as well with shop bought fudge. The only tricky thing about this recipe is waiting for it to set in between layers.
50ml J. Gow Spiced Rum
200g Dark Chocolate Digestives (12 biscuits)
150g Fudge (you can cheat and use ready-made soft fudge)
100g White Chocolate
100g Dark chocolate
100ml Double Cream
Cake tin used is 20cm diameter x 3cm deep
- Put the raisins in a bowl and pour over the J. Gow Spiced Rum, then leave to soak in the fridge overnight.
- Crush the digestives, smash them up with a rolling pin, tattie masher, in a blender or put them in a bag and jump on them, whatever works as long as they’re finely crushed. Melt the butter and combine with the crushed digestives until everything’s thoroughly coated and mixed. Press the mixture into a cake tin. Put it in the fridge to chill. (You can do step 1 and 2 the same day to save time, whilst the raisins soak).
- Add the fudge to a pan on a low heat, stir it often so it doesn’t stick to the pan. It might take a while, but it’s worth doing slowly so it doesn’t burn. Once it has melted add the rum soaked raisins and any excess rum. Stir well into the fudge until it combines into one smooth rum, fudge raisin mixture (keep the heat to a minimum if you don’t want to boil off the alcohol). Pour the fudge over the biscuit base and spread evenly. Pop it back in the fridge for an hour or until it sets a little.
- Melt the white chocolate on a low heat in a pan. Keep it moving and make sure its not on too high a heat. Once it starts to melt add 100g Marshmallows and 50ml double cream. Stir constantly until the marshmallows are melted (they take a few minutes). Keep stirring until it’s one gooey chocolatey mixture. Pour the white chocolate mix over the fudge layer in the tin. Put it back in the fridge to chill. Chill until it begins to harden or until fully set (depending on how well you want the layers to be separated when you slice it).
- Repeat step 4 with the dark chocolate, remaining marshmallows and cream. Pour the dark chocolate over the white chocolate in the tin. Pop it back in the fridge for a couple of hours to chill for a final time. Once set, slice it up and serve. It’s quite a heavy dessert on its own, but if for some reason you wanted to add even more calories to it, you can serve it with ice cream.
It will serve up to 12 people in which case it’s around 400 calories per slice.