Delish Dessert Recipes with Rum That Feel Like a Warm Hug: Bananas Foster, Rum and Raisin Pudding, and Grilled Pineapple

Rum is made from sugarcane of molasses, then fermented, distilled, and bottled. Depending on where the rum originates from, how it’s aged and blended, it can have different taste profiles and colors.

Rum can be had on its own on the rocks, or mixed into cocktails. Usually, it’s associated with tropical climates, so you’ll find a lot of summer and fruity combinations mixed with rum. But because it also has a warming quality, it can be added to hot cocktails too like toddy.

Rum is also used in desserts to enhance flavor, depth and complexity because of its molasses undertones. The spirit pairs well with fruits, chocolate, spices, nuts, and dried fruits. It can be added to glazes and sauces too for an additional kick. Here are some recipes that include the deliciousness of rum, and should definitely be added to your recipe book. Do give them a shot!

 Bananas Foster

Ingredients:

• 200 g brown sugar
• 55 g butter
• 1/2 tsp cinnamon
• 60 ml banana liqueur
• 60 ml dark rum
• 4 bananas
• Vanilla ice cream

Instructions:

• Peel and slice the bananas, cut them lengthwise and then into halves.
• Melt the butter on low heat, then add sugar and cinnamon. Keep stirring until the sugar dissolves.
• Add the banana liqueur to the pan, followed by the cut banana pieces.
• Soon the bananas will soften and turn brown. At this point, add the rum to the pan.
• Keep the pan on the stove to keep the rum cooking, then tip it slightly for the flambe effect. If you’re not confident with your skills, you can just skip this step altogether.
• Take the pan off heat, then add the bananas along with the spiced sauce over ice cream, and serve.

Boozy Grilled Pineapple

Ingredients:

• 120 ml dark rum
• 80 ml coconut rum
• 2 tbsp sugar
• 1 tsp ground cinnamon
• 1 pineapple, peeled, sliced and cored
• Vanilla ice cream

Instructions:

• In a bowl add both rums, sugar, and cinnamon, then dip and cover all of the pineapple slices in this sauce.
• Cover the dish with a cling film, and let the pineapple slices sit in the marinade for about 2 hours.
• After that, take a pan with grooves that resemble a grill. Grease it slightly and sear the pineapple slices on both sides. If you have a grill, you can use that too.
• Once all of the slices are grilled, set them aside.
• Put the rum sauce in a saucepan, and let it cook on medium heat and reduce to half its original quantity.
• Then add the pineapple slices on to vanilla ice cream scoops, and spoon the sauce over them. Garnish with some toasted coconut shavings if you want.

 Rum and Raisin Sponge Pudding

Ingredients:

• 275g flour
• 30 ml rum
• 150g raisins
• 150g caster sugar
• 100g melted, unsalted butter
• 100ml milk
• 4 eggs
• 1 tsp baking powder
• Vanilla ice cream to serve

For the sauce:

• 300 ml water
• 150 g caster sugar
• 3 tbsp rum

 Instructions:

• Soak the raisins in the rum for 5 hours or overnight, so they become plump.
• Then preheat the oven to 180 C and grease an oven-proof dish with some room temperature butter.
• Mix the melted butter, milk, along with the four eggs into a large bowl. Stir well.
• Then add the dry ingredients - baking powder, flour, and caster sugar. Lastly, stir in the soaked raisins.
• Pour this batter into the greased dish.
• Then create a sauce with the caster sugar, rum, and boiling water. Pour this mixture over the pudding and bake in the oven for 45 minutes.
• Once done, serve with scoops of vanilla ice cream.