Friday, 22 April 2016

Vanilla Rum Cream


One thing guarantied to lift a simple pudding into another league is this vanilla rum cream. It's really easy to make, it keeps very well in the fridge for a few days and it's prefect for a serving to guests.

I make this up alot - to go with bowls of fresh fruit, served on top of slices of cake like banana bread to make up a quick pudding, on waffles or pancakes and my husband often puts a big spoonful in his coffee.

Simple pour a tub of cream in a mixing bowl, add sugar and start whisking. For every 300ml of double cream add a tablespoon of caster sugar. Once the cream starts to thicken add a teaspoon of vanilla paste and 2 tablespoons of spiced rum - I use Captain Morgan original spiced Gold rum it adds a softer flavour. Keep whipping until you have a stiff cream. Taste and add more vanilla and rum if needed.

Use straight away or transfer to a sealed container and keep in the fridge for up to 4 days.


Have a lovely day

Love Lizx