This delicious homemade classic rum raisin goes amazing on ice cream, chocolate, cakes, brownies and many other desserts.
The smell of rum and raisin is intoxicating!
Yay, it’s almost Christmas again! That means calories don’t count for the month of December, right?! Great, I’m glad we agree! The build-up to Christmas is always so exciting. It’s my second year of having this blog during this special season, so I’m looking forward to sharing some special recipes this year.
Why not kick things off by making some simple classic rum raisin? It’s the perfect scent for Christmas. Our entire house smelt of rum raisin and I could’ve sworn we all got high from it! But then we’re naturally a crazy household, so that’s questionable. What I know for certain is that raisins soaked in rum smells intoxicating and tastes amazing.
Sultanas and raisins in the house, thanks to my husband, Tomasi. He snacks on them, which is fine, but he’ll finish a large packet in a few days! Now that’s not normal. I literally had to hide packets of raisins so they would make it into the rum!
You will only need 2 ingredients to supercharge your raisins and turn them from wrinkly dried fruits to plump ‘adult only’ goodness. So simple, but yet so sophisticated. It’s a match made in food heaven.
I recently made a jar of rum raisin to use on my Rum Raisin Brownies, but I’ve made extra! It’s because they last for a few months and they go beautifully in many desserts. Ice cream, chocolate, cakes, cookies and even cocktails!
Tomasi was around when I was trying to take these photos and he kept eating the rum raisins and I had to shoo him away like he was an annoying fly!
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Ingredients for Rum and Raisin
Rum – You can use white or dark rum or even use bourbon. We have a few bottles of rum, Captain Morgan, Bacardi and other rums. I ended up using our Australian dark rum, Bundaberg original.
Raisins – We don’t have many varieties of raisins available here, so I just picked up a packet from our local supermarket. They were quite large and way bigger than our sultanas.
We love boozy treats over here!
Mulled Wine
Rum Raisin Brownies
Poached Pears
Coffee Kahlúa Panna Cotta
How to make Rum and Raisin
Step-by-step guide with photos
Place the raisins in a small into a medium-sized glass container and pour in the rum. You may need a little more rum to cover the raisins. Secure the lid on the container and store it at room temperature overnight.
The raisins should look plump and have soaked in some of the rum. They are ready to use, but if you prefer a stronger rum flavour in the raisins, you can store it in the fridge. The longer you leave it, the more the rum will soak into the raisins. Store leftovers in the container for up to 2 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Check out my Strawberry Compote video
Rum Raisin
Ingredients
- 2 cups large raisins (NOTE 1)
- 1 cup rum (or a little more) (NOTE 2)
Instructions
- Place the raisins in a small into a medium-sized glass container and pour in the rum. You may need a little more rum to cover the raisins. Secure the lid on the container and store it at room temperature overnight.
- The raisins should look plump and have soaked in some of the rum. They are ready to use, but if you prefer a stronger rum flavour in the raisins, you can store it in the fridge. The longer you leave it, the more the rum will soak into the raisins. Store leftovers in the container for up to 2 months.
This is exactly what we were looking for.
Our rum raisins were plump and juicy.
Thanks Cat
Hi Larissa,
You’re welcome!
Happy to hear this 😊
Thank you