#Bologne Dark Rum

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Coconut Hot Chocolate (Vegan)

On a rainy, and rather chill, day, this delicious and velvety Coconut Hot Chocolate is all warmth and indulgence! Happy Thursday!

Ingredients (serves 1):

1 cup coconut milk

1 teaspoon Homemade Vanilla Extract

30 grams/1 ounce good quality dark chocolate (at least 65%)

2 teaspoons demerara sugar

1 teaspoon white rum (like Guadeloupe’s Damoiseau or Bologne)

Pour coconut milk into a small saucepan. Add Vanilla Extract, and heat over a medium flame.

Roughly chop dark chocolate.

Once coconut milk is slowly boiling, stir in chopped chocolate and demerara sugar. Continue stirring until chocolate and sugar are completely melted.

Bring to a a rapid boil, for a minute. Stir in rum.

Enjoy Coconut Hot Chocolate immediately.

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Rhum Bologne VO Rhum Vieux

Rhum Bologne VO Rhum Vieux

. Rhum Bologne VO Rhum Vieux. When I first bought a couple of bottle of Rhum Bologne (on offer from Amazon), I didn’t think I had reviewed any “Rhum Bologne”. However, upon doing a bit of research I realised I had of course reviewed their Rhum Bologne Black Cane way back in 2017. I would love to say that the reviews on my site follow a strict order and I set out and plan what I am going to review…

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Rum Flip

This delightfully smooth and potent Rum Flip is a chill Eggnog without the hassle. All one has to do is get the shaker and a few ingredients out, and one has a nightcap to sip whilst listening to The Christmas Chronicles or a little Jazz. Oh, it also makes a delicious “dessert” cocktail for your Holiday parties, should you host some! But you needn’t wait that long, and can indulge in a solo tipple just because it’s been a long week and you deserve it! Happy Friday!

Ingredients (serves 1):

15 millilitres/1/2 fluid ounce (1 tablespoon) double cream

1 teaspoon caster sugar

60 millilitres/2 fluid ounces (4 tablespoons) dark rum (like New Zealand’s Stolen or Guadeloupe’s Bologne)

1 small egg

6 to 8 ice cubes

nutmeg

Pour double cream into a cocktail shaker. Add caster sugar and dark rum. Break in the egg whole, and close the shaker tightly. Dry shake (without the ice) energetically until well-blended. 

Add ice cubes, close the shaker, and shake once more, until well-chilled through.

Strain into a coupe glass, and grate a little nutmeg on top.

Enjoy Rum Flip immediately. Cheers!

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Hot Buttered Rum

Whether you’ve spent a sunny afternoon reading in the garden, walking in the woods or an evening watching fireworks, this fragrant Hot Buttered Rum is a warming cocktail to come home to. Happy Friday!

Ingredients (serves 1):

1 heaped teaspoon unsalted butter, softened

1/2  teaspoon Mixed Spices

1 teaspoon demerara sugar

60 millilitres/2 fluid ounces (4 tablespoons) good quality dark rum (like Guadeloupe’s Bologne)

boiling water

In a small bowl, combine butter, Mixed Spices and demerara sugar, and stir well until smooth and perfectly blended into a paste.

Spoon the paste at the bottom of a heat-proof glass. Pour dark rum over it stirring. Continue stirring whilst adding boiling water, to top, until butter has melted.

Enjoy Hot Buttered Rum immediately.

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Rum White Chocolate Ice Cream

I wouldn’t eat squares of white chocolate as I find it too sweet, but it is truly beautiful churned into a slightly boozy Rum White Chocolate Ice Cream!

Ingredients (makes about 565 grams/1.25 pound):

2 cups semi-skimmed milk

1 heaped tablespoon fragrant honey 

1 teaspoon Vanilla Extract

2 large egg yolks

2 tablespoons caster sugar

2 tablespoons good quality dark rum (like Guadeloupe’s Bologne)

60 grams/2 ounces white chocolate

½ cup double cream

Pour milk in a medium saucepan. Stir in Vanilla Extract. Bring to a simmer over medium heat.

Meanwhile, energetically whisk egg yolks with caster sugar until pale yellow and the mixture falls from the whisk like a ribbon. Gently pour a bit of the hot milk over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard slightly thickens, about 5 minutes. Remove from heat, and stir in dark rum, mixing well. Let cool completely.

Then, cover with cling film directly onto the custard to prevent a skin from forming. Chill in the refrigerator, at least three hours to overnight.

Break white chocolate into a medium bowl; set aside.

Pour double cream into a small saucepan. Bring to a simmer over a low flame. Then, remove from the heat, pour hot cream over the white chocolate, and cover with a lid, for a couple of minutes.

Then, stir energetically until you have a smooth, shiny, slack ganache. Chill in the refrigerator, at least a couple of hours to overnight.

With an electric mixer, beat cooled white chocolate ganache on high speed until paler in colour (almost white) and stiff peaks form. Then, gently fold rum custard into the ganache until well-blended.

Pour mixture in the bowl of an ice cream maker and follow manufacturer’s instructions. Churning should take about 25 to 40 minutes.

Spoon Rum White Chocolate Ice Cream in an airtight container. Store in the freezer a couple of hours before eating.

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Spiced Pineapple Upside Down Cake

This Spiced Pineapple Upside Down Cake, inspired by this month’s issue of The Simple Things is exceptionally light, fluffy and fragrant and makes an excellent cake for Tea. Happy Sunday!

Ingredients (serves 6 to 8):

3 tablespoons unsalted butter

5 tablespoons demerara sugar

1 bay leaf

1/4 teaspoon ground cinnamon

a pinch of fleur de sel and freshly cracked black pepper

1/2 plum vanilla bean

1 tablespoons good quality Dark Rum (like Guadeloupe’s Bologne)

1 can pineapple slices

190 grams/ ounces plain flour

1 teaspoon baking powder

2 large eggs

100 grams/3.5 ounces demerara sugar

1 1/2 cup sour cream

1/2 cup grapeseed oil

1 teaspoon Homemade Vanilla Extract

1/2 teaspoon salt

Butter a 20cm/8″ round cake tin, and line the bottom with a circle of baking paper. Set aside.

In a medium saucepan, combine butter, demerara sugar, bay leaf and cinnamon. Heat over medium heat, stirring often until butter is melted. Add fleur de sel and black pepper. Scrape seeds off the vanilla bean and add both seeds and pod to the saucepan. Stir until emulsified. Then stir in Bologne Dark Rum. Add pineapple slices, and bring to a simmer. Cook, for about 5 minutes, turning pineapple slices to coat in the syrup. Once it has lightly thickened, pick pineapple slices with a fork and arrange at the bottom of prepared cake tin. Discard bay leaf and vanilla pod, and pour spiced syrup all over the pineapple slices. Set aside.

Preheat oven to 180°C/355°F.

In a small bowl, combine flour and baking powder. Give a good stir; set aside.

In a larger bowl, combine eggs and demerara sugar, and whisk energetically until pale and foamy. Stir in sour cream, grapeseed oil, Vanilla Extract and salt. Finally stir in flour mixture until just blended, making sure no white spec of flour remains. Gently spoon batter over the pineapple slices in the cake tin, and level the top.

Place in the middle of the hot oven, and bake, at 180°C/355°F, 35 minutes, until golden and a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and allow to cool in the tin, 10 minutes, before carefully turning out unto serving plate. Peel off baking paper.

Serve Spiced Pineapple Upside Down Cake warm, with a nice cup of tea. Happy Sunday!

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Barbecue Rum Bananas

One should enjoy the sun whilst it’s out and shining in blue skies, for apparently, rain is in the forecast. And what better way to relish in the Summer-y weather than with a barbie and a lunch outside! From main to dessert too, with these delicious Barbecue Rum Bananas! And if the rain starts falling and you’ve got to go inside, these barbecued beauties pair wonderfully with Rum White Chocolate Passionfruit Ice Cream and an episode or two of Death in Paradise! Happy Monday!

Ingredients (serves 2):

2 tablespoons unsalted butter, softened

1 1/2 tablespoon coconut sugar

1/2 teaspoon Vanilla Extract, preferably made with rum

1/2 teaspoon black treacle

3/4 tablespoon good quality dark rum (like Guadeloupe’s Bologne)

2 just ripe large bananas

In a small bowl combine softened butter and coconut sugar. Stir energetically until smooth, and well-blended. Whisk in Vanilla Extract and black treacle. Then, gradually whisk in Dark Rum, until you have a smooth and well-mixed flavoured butter.

Place each banana onto a large sheet of foil. Cut a long slit the length of the middle of each banana, careful not to cut through the whole fruit. Gently spread open the slit, and fill with rum butter. Proceed likewise for the other banana. Roll foil tightly on the edges and tops, to seal both parcels. Place in the refrigerator until you need them.

If you have been grilling meat or fish on the barbecue it’s even better. If not, light a fire on a small layer of coals in the barbecue, and wait until the embers are just ash grey. Place banana foil parcels onto the embers, and leave to cook, about 15 minutes.

Then, carefully remove parcels, and open them onto serving plates.

Serve Barbecue Rum Bananas with Ice Cream, if desired. 

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Bananes Flambées (Flambée Bananas)

And to end a Caribbean barbie on a high not, there’s nothing as indulgent and yet simple as Bananes Flambées. They’re comforting too. When, we were in Guadeloupe for a wonderful fortnight two Summers ago, Jules and I walked a steep road under a burning sun, and then were soaked by a bunch of tropical showers! The view was more than worth it, though! We then met our parents for lunch, and this is what I had for dessert!

Ingredients (serves 2):

3 tablespoons Spice Butter

2 generous pinches saffron threads

2 bananas

3 tablespoons good quality dark rum (like Guadeloupe’s Bologne)

2 tablespoons pure cane sugar

In a medium, heavy-bottomed skillet, melt 2 tablespoons Spice Butter over medium-high heat. Stir in saffron threads.

Peel bananas and cut in halves. Add bananas to the skillet when Butter is just foaming, and cook, about 45 seconds on each side. Reduce heat to medium, pour in 2 tablespoons Bologne Dark Rum, and immediately and carefully ignite with a match. Flambé until flames die. Sprinkle in cane sugar, and add remaining dark rum and Spice Butter. Cook, a couple of minutes, until sauce thickens slightly.

Serve Bananes Flambées immediately, with a scoop of Sorbet Coco, Rum and Raisin Ice Cream or yogurt.

Mum and Jules on Grande-Anse beach, Les Saintes, Guadeloupe (August 2017)

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Dark ‘n’ Stormy

Yesterday was particularly intense heat-wise (read barely breathable), and after a week of increasing temperatures, a storm is coming this arvo. A Dark ‘n’ Stormy is the ideal Caribbean cocktail to sip on, to cool down, whilst waiting for the rain. Happy Friday!

Ingredients (serves 1):

6 to 8 ice cubes

60 millilitres/2 fluid ounces (4 tablespoons) good quality Caribbean dark rum (like Guadeloupe’s Bologne)

100 millilitres/3.4 fluid ounce Ginger Beer

1 lime slice 

Fill a highball glass with ice cubes. Pour Bologne Dark Rum over ice. Top with Ginger Beer. Garnish with lime slice.

Enjoy Dark ‘n’ Stormy immedialtely. Cheers!

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Lemon, Lime and Rum Mille Crêpes Cake

It’s that time already! Today’s the Great Canadian Baking Show Final, and I’m really excited about it! I have no idea who will win it; Megan, Sachin and Andrei are all so capable of amazing bakes. I like the three of them, but I’m rooting for Megs! She always seem surprised when she’s wowed Rochelle and Bruno, and yet she is so talented and creative. So, I’ll be cheering on her and the boys, with a slice or tow of my Lemon, Lime and Rum Mille Crêpes Cake. Happy Last Baking Show Wednesday (although, I’ll be challenging myself to the Final’s bakes next week, of course!)

Ingredients (serves 6 to 8):

1/2 cup heavy whipping cream

2 tablespoons good quality dark rum (such as Guadeloupe’s Bologne or New Zealand’s Stolen)

1/2 teaspoon Homemade Vanilla Extract (preferably made with rum)

1 tablespoon Powdered Sugar

a dozen freshly made crepes, cooled

1 1/4 cup Lime and Lemon Curd

3 thin lemon slices

In a medium bowl, combine heavy cream, one tablespoon dark rum and Vanilla Extract. Chill in the refrigerator, at least 30 minutes.

Using an electric mixer, with the whisk attachments, beat infused heavy cream on high speed until soft peaks form. Continue beating on high speed, gradually adding remaining dark rum, and Powdered Sugar, until stiff peaks form, and you can hold the bowl upside down.

Assemble Mille Crêpes Cake. Place a crepe onto serving plate. Spread about 2 heaped tablespoons Lime and Lemon Curd. Gently place another crepe on top, and spread about 2 heaped tablespoons rum whipped cream in an even layer on top. Repeat process, alternating layers of Lime and Lemon Curd and rum whipped cream between the crepes, until the last one.

When the last crepe comes, top with remaining rum whipped cream. Scatter drops of Lime and Lemon Curd all over, and smooth with a spatula, to create a swirling pattern. Garnish with lemon slices.

Chill Lemon, Lime and Rum Mille Crêpes Cake, at least an hour, before eating. Bon apétit!

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Rum-Pineapple Pavlovas

I’d like to say me making these beaut Rum-Pineapple Pavlovas for dinner yesterday had nothing to do with New Zeland Prime Minister Jacinda Ardern having her little bubba that very day -only the second World Leader to give birth while in office, Benazir Bhutto had her third child while she was Prime Minister of Pakistan in 1990. Wait, you know what actually? I’d very much like to say, this was one of the reason, because women holding the highest offices of their countries, while not having to compromise or sacrificing family life if they want one, is absolute cause for the celebration! The other reason? I just adore pavs, as is very well-documented on this blog! And why wouldn’t I? Especially these. A meringue crispy on the outside, chewy on the inside. A delicate and indulgent Passionfruit cream. And juicy, sweet pineapple, soaked in rum, vanilla and Manuka Honey. Some roasted, some fresh. I reckon this is a boozy treat you’d love as well, eh? Happy Friday!

Ingredients (serves 4):

1 plump vanilla bean, split lengthwise

1 small (1.3-pound) ripe pineapple

2 tablespoons good quality dark rum (Kiwi-made Stolen Dark Rum is excellent, but so is Guadeloupe’s Bologne Dark Rum)

2 tablespoons Manuka Honey

3 large egg whites

2/3 cup caster sugar

1 1/2 teaspoon corn flour (cornstarch)

1 1/2 teaspoon apple cider vinegar

1/2 cup heavy whipping cream

2 1/2 tablespoons Passionfruit Jam

Scrape the seeds of the vanilla bean into a large zip-lock bag. Add empty pod as well. 

With a sharp, serrated knife, cut both ends of the pineapple, then, gently run knife between the skin and the flesh, to peel it, turning pineapple as you cut. Cut peeled pineapple into thick slices. Using an apple corer, remove the hard centre fro each slice. Finally, cut pineapple into chunks and add to the zip-lock bag, along with dark rum and Manuka honey. Close bag tightly, making sure to remove the air, and shake well to coat pineapple into rum, honey and vanilla. Chill in the refrigerator, at least a couple of hours, preferably four, turning and shaking bag occasionally.

While pineapple marinates, make meringues.

Preheat oven to 215°.

Place egg whites in the bowl of an electric stand mixer, and beat on high speed for about 5 minutes (whites must not be too stiff). While still beating, add the sugar, 1 tablespoon at a time until all is incorporated. In a small bowl, stir cornstarch and apple cider vinegar until well-blended. Add to the egg whites. They now must be beautifully glossy and stiff.

Divide meringue and spoon onto parchment paper, spreading it evenly on the drown circles. With the back of a tablespoon carve the middle a bit and bring the meringue on the edges, fluffing it up with peaks. Place baking sheets into the oven, and bake meringues, at 205°, 40 to 45 minutes. When cooked, you should be able to lift them easily from the parchment paper. Leave in the oven, until cooled, about half an hour. Then, let cool completely at room temprature.

Preheat oven to 415°.

Place 1 1/2 cup of the rum pinapple chunks into a baking dish, along with 1/4 cup of the rum, honey and vanilla marinade (return remaining pineapple in its marinade to the refrigerator.) Roast, at 415°, for 8 minutes, then 2 minutes under the broiler until just browning, and all liquid as evaporated. Remove from oven and let cool completely.

In a medium bowl, pour whipping cream, and beat with an electric beater, gradually increasing speed, until soft peaks form. Add Passionfruit Jam, and 2 tablespoons of the rum, honey and vanilla marinade, and continue beating on high speed until stiff peaks form. Set aside.

Place meringues onto serving dish, and gently spoon generous dollops of Passionfruit whipped cream into each. Top each with cooled rum roasted pineapple and fresh rum-soaked pineapple. 

Serve Rum-Pineapple Pavlovas immediately, or chill in the refrigerator until serving time.

Or you could always have Mac and Cheese...

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Caribbean Affogato

This Caribbean Affogato, with its touch of good rum, its dark roast espresso and the creaminess of the Rum and Raisin Ice Cream takes me back to our holiday in Guadeloupe last Summer, where we purchased the rum in question, and which was so delightful I still think about it very fondly. Happy Friday, friends, may it be as sweet as this treat!

Ingredients (serves 1):

1 scoop Rum and Raisin Ice Cream

1/2 fluid ounce good quality dark rum (like Bologne)

1 shot piping hot espresso ristretto

Spoon Rum and Raisin Ice Cream in a glass or cup. Pour dark rum over it, then pour hot espresso over. Enjoy immediately.

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Jamaican Breeze

If your’re a regular here, you may have noticed that I like to unwind with a cocktail on Friday evenings. This delightfully fruity and spicy Jamaican Breeze is a delicious way to ease into the Long Weekend, as the sun peaks out after a warm enough but rather rainy day. Better yet if I Can See Clearly Now ;) or Wonderful World, Beautiful People or Three Little Birds is playing in the background... Have a wonderful weekend, friends!

Ingredients (serves 1):

1 thumb-sized piece fresh ginger

45 millilitres/1 1/2 fluid ounces (3 tablespoons) good quality Dark Rum (like Guadeloupe’s Bologne)

60 millilitres/2 fluid ounces (4 tablespoons) pineapple juice (100% juice)

15 millilitres/1/2 fluid ounce (1 tablespoon) ss

1 dash Angostura bitters

8 ice cubes

1 thin slice of lime, for garnish

Peel ginger, and cut into slices. Place ginger slices in the shaker, and muddle thoroughly to extract its juice. Add Dark Rum, pineapple juice, ss and Angostura bitters. Fill the shaker with ice. Close tightly and shake energetically, about a minute.

Strain into a glass and garnish with lime slice.

Enjoy Jamaican Breeze immediately.

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Rum and Raisin Ice Cream

I don’t like raisins, I never have! I would eat fresh grapes all day, picking a couple every time I walk past the fruit bowl. But I’ve never understood the appeal of crumpled, dried-up raisins. That is, until you add alcohol to them! Because alcohol has the magic effect of changing the dried texture into soft and melting. And it adds taste. And alcohol! This is why I don’t like raisins, but I love Christmas Pudding. I don’t like raisins, but I absolutely adore Rum and Raisin Ice Cream. I’ve not had it in a while though, and thought a sunny Friday was the perfect occasion for it. Two scoops of this delicious treat, delicately flavoured with Guadeloupe rum, if front of Death In Paradise -which is shot in Guadeloupe, is Heaven indeed! Happy Friday!

Ingredients (makes about 2 pounds):

1/2 cup sultanas

1/4 cup good quality dark rum (like Bologne Rum, from Guadeloupe)

1 ½ cup heavy whipping cream, divided

1 ½ cup 2% fat milk

1 plump vanilla bean, split lengthwise

6 egg yolks

1 tablespoon pure cane sugar

1/2 cup + 2 tablespoons caster sugar

3/4 tablespoon good quality dark rum

Place sultanas in a jar and cover with dark rum. Close jar tightly and let sultanas soak overnight, shaking the jar now and then.

The next day, in a large saucepan, combine heavy cream and milk.  Scrape the seeds off the vanilla bean and stir into the milk mixture, adding the empty pod as well. Bring to a simmer over medium heat.

Meanwhile, energetically whisk egg yolks with cane sugar and caster sugar until pale yellow and the mixture falls from the whisk like a ribbon. Gently pour a bit of the hot milk and cream mixture over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard thickens, about 5 to 7 minutes. Remove from heat, and stir in rum and raisin mixture, and dark rum, mixing well.

Pour rum and raisin custard into a rectangle container, and cover with cling film directly on the custard to prevent a skin from forming. Chill in the refrigerator, at least three hours.

Pour mixture in the bowl of an ice cream maker and follow manufacturer’s instructions (it should take about 30 to 45 minutes).

Spoon Rum and Raisin Ice Cream in an airtight container. Store in the freezer a couple of hours before eating.

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Grilled Ginger, Lime and Rum Salmon

If you have a bit of sunshine and warmth where you are, ar at least a stable weather, why not fire up the barbie, and cook a delicious and fragrant Grilled Ginger, Lime and Rum Salmon? This is a bit of Caribbean sunshine on your plate, this is food that brings a smile to your face! Happy Wednesday!

Ingredients (serves 4):

1 lime

1 thumb-sized piece fresh ginger

1 ½ tablespoon coconut sugar

1 teaspoon Homemade Vanilla Extract

¼ teaspoon Red Chili Flakes

3 tablespoons olive oil

2 tablespoons good quality dark rum (like Guadeloupe’s Bologne)

1 (650-gram/1.45-pound) side of salmon

In a large shallow dish, grate the zest of the whole lime.

Peel ginger, and grate into the dish as well. Add coconut sugar, Vanilla Extract and Red Chili Flakes. Then, stir in olive oil, and thoroughly squeeze in the juice of the whole lime. Add Dark Rum. Give a good stir, until well-blended.

Pat side of slamon dry with paper towels and, turn into the marinade, rubbing it in, to coat. Leave it skin-side up, so the flesh marinates, cover with cling film, and place in the refrigerator, at least 3 hours.

Prepare barbecue: half an hour before grilling, arrange a layer of coals in the barbecue. Top with a few small branches of wood (applewood gives good taste), and light.

Cut a large sheet of foil, and fold the edges up, to create a sort of tray. Oil the centre generously with olive oil. Remove side of salmon from its marinade and place, skin-side down, onto the foil tray.

Once the flames have died down, place the side of slamon, on its foil tray, onto the grill over the red embers. Grill, about 10 minutes, until the flesh of the whole slamon has become an opaque pink colour. Brush generously with ginger, lime and rum marinade, and carefully flip side of salmon. Grill, 3 to 4 minutes, then carefully flip back and serve onto a tray. Once more, brush with marinade.

Serve Grilled Ginger, Lime and Rum Salmon hot, with grilled corn, and if you fancy it, a chill Dark ‘n’ Stormy.

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Honey, Rum and Earl Grey Teacakes

Another indulgence on my high tea table were these fluffly, flavourful Honey, Rum and Earl Grey Teacakes! Actually, I had to wrap one each for Mel and Clo, because after the sandwiches and the scones and the Cake, we were so full we had no room for them, and these beauties are to be enjoyed!

I haven’t baked a lot, these past thirteen days! Well, I have, but mostly Baguettes, Wholemeal Loaves, and Soda Breads; because we foolishly (there are four of us) went through our stack of bought bread like lightning within the first week, and because when Jules went to the shops a fortnight ago, the flour shelves were empty. So, I’m baking “accidentally” gluten-free cakes with rice or chestnut flours -I am revising my statement that I haven’t baked a lot; it seems that I have!- but strong white flour is for bread!

Anyways, I’ve found myself fancying what I could bake when I’ll have a kilo of strong white flour, and these Teacakes immediately came to mind. Maybe I could bake a batch of Hot Cross Buns with these flavours for Easter...

Ingredients (makes 6 teacakes):

1 cup semi-skimmed milk

1 ½ tablespoon loose-leaf Earl Grey tea, or 2 Earl Grey tea bags

2 heaped tablespoons natural honey (preferably fragrant such as Manuka or heather)

2 tablespoons unsalted butter, softened

2 ½ cups strong white flour

¾ tablespoon active dry yeast

½ tablespoon caster sugar

1 teaspoon salt

1/3 cup sultanas

2 tablespoons dark rum (like Guadeloupe’s Bologne or New Zealand’s Stolen)

2 tablespoon Honey Syrup

1 egg, lightly beaten

In a small saucepan, heat milk over medium heat. When it starts simmering, remove from heat, and add Earl Grey tea. Steep, 5 minutes. Stir Manuka Honey and softened butter into milk tea, until completely incorporated. Set aside.

In a large bowl, combine flour, yeast, sugar and salt, making sure salt and yeast do not touch at that stage. Dig a well in the middle, and strain milk tea mixture in, through a fine mesh sieve. Mix with a wooden spoon until dough just comes together. When it does, tip dough onto a clean counter, and knead, 5 good minutes, until smooth and no longer sticky. Pop dough into a large, lightly oiled bowl, and cover with cling film. Leave to prove until doubled in size, about 1 hour and a half.

In a small bowl, combine sultanas, dark rum and Honey Syrup. Give a good stir, and set aside.

Line a baking tray with baking paper. Set aside.

Tip dough out onto a lightly floured surface and punch it down. Flatten into a rough rectangle, and scatter soaked sultanas and one tablsespoon of their rum and honey liquid (save remaining rum-Honey Syrup) on top. Knead into the dough until sultanas are well-distributed and dough is no longer sticky. Divide dough into 6 even pieces, and roll into balls. Flatten them slightly and place onto prepared baking tray. Cover with cling film, and prove again, 1 hour.

Preheat oven to 205°C/400°F.

Remove cling film and brush the top of each bun with egg wash. Bake, in the middle of the warm oven, at 205°C/400°F, for 20 minutes until a nice golden brown color. Take Honey, Rum and Earl Grey Teacakes out of the oven, and immediately brush them with reserved rum-Honey Syrup. 

Serve Honey, Rum and Earl Grey Teacakes warm, with lashings of butter and a nice cuppa.