My sister hasn't really got a sweet tooth. The woman can have a packet of Tim Tams (for those of you who do not know what a tim tam is, I am so sorry- they are the BEST chocolate biscuit or cookie in the world. Two crunchy choc malt biscuits filled with a soft chocolate creme then dipped in melted chocolate) in the fridge for weeks on end without giving it a thought (in our house they are lucky to survive a week!).
I knew she wouldn't expect anything but at the same time a cuppa tea seems to taste all that more delectable when you can eat a morsel of something sweet with it. I scoured my cook books trying to find something yummy. After looking and not really feeling like anything I saw, I decided to get Alex to pick (he was hanging around looking for trouble so I thought I'd pre-empt his actions).
He was up for the challenge and managed to choose a rum and raisin slice. I just so happened to have a few drops of rum in the house due to my bananas Foster I whipped up last week so we set to work. Instead of following the recipe completely I had to change a few things (what a surprise!). I didn't have raisins so I used sultanas and soaked them in the rum for about 30 minutes. I also didn't have enough dark chocolate so I mixed in white chocolate and I have to say the result was pretty awesome! Alex helped break up the chocolate and managed to eat at least half of the white buttons I was using so I then guest-o-mated the actual quantity we used and feel it was pretty darn accurate.
The one big mistake I made was after making the slice I put it in the fridge (????). It was still yummy but didn't taste anywhere near as good as when it was room temperature, so next time I will store it in a sealed container out in the kitchen away from little hands as the kids thought it very tasty.
The photo doesn't do it justice, I was meant to sprinkle icing sugar on top but it kinda got devoured before I had the chance so I figure that is a good sign the slice was a success- right?
Rum and Sultana Slice
1 cup sultanas
1 tablespoon rum (I might of added a splash extra)
125g (4oz) butter, chopped
100g (3.5 oz) dark cooking chocolate
100g (3.5 oz) white chocolate buds
2 large eggs, lightly beaten
1 1/2 cups plain flour (all purpose)
Preheat oven to 160 (325) and line a 28 cm x 19 cm tray with foil, then spray with cooking spray.
In a small bowl add sultanas and rum, stir to combine then leave until needed.
Combine butter, chocolates and sugar into a medium saucepan and stir over low heat until chocolate is melted; cool slightly so egg doesn't cook (approx 3-4 minutes, stirring to add cool air).
Stir in eggs, beating them into a glossy mixture, followed by the flour and sultanas soaked in rum; mix well.
Pour into your prepared tin and bake for about 30 minutes or until just firm.
Cool, dust with icing sugar (powdered sugar) and devour!