There’s nothing like an ice-cold, refreshing cocktail to beat the heat, and this Cherry Rum & Coke Slushie is the perfect way ...

As soon as the mixture begins to thicken remove from heat, stir in the egg yolk one at a time and the rum and leave the mixture to cool ... dry fruits and serve with a quenelle of the mascarpone cream ...

Mix all ingredients together and keep in refrigerator for 7-8 hour and when set well, cut into pieces and serve well garnished.

Bake the babàs in a static oven preheated to 340°F (170°C) for 15-20 minutes. Then take them out of the oven, let them cool, ...

Taste, season with salt and add a more rum if needed. When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.) ...

Drain and save the rum. Cream the butter. Add the caster sugar ... Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.

Smith’s Rum Cream was among those battling for one of ... He eventually quit his day job and focused on perfecting the family recipe. He tapped into his knowledge of biochemistry to remove ...

For this recipe you will need a 1 litre/1¾-pint freezer-proof container or eight ramekins. For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling.

This moist, apple-and-raisin-studded loaf is scented with rum and glazed twice. Try Fuji, Honeycrisp or Golden Delicious apples for this recipe, but Jonagold, Winesap, Mutsu, Pink Lady ...