RUM RAISIN COBBLER
This cobbler is rummy and yummy and super easy to prepare. It can be made with or without the raisins and even without the rum, although I wouldn't recommend it. Makes a great everyday dessert or brunch.
Provided by Stoblogger
Categories Dessert
Time 45m
Yield 1 cobbler, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
- Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
- In a small bowl stir together the cold water and corn starch, set aside.
- In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
- Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
- Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
- Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
- Bake cobbler for 30 minutes or until golden brown and done in the center.
- Remove from oven and spread on the remaining rum sauce.
- Best served warm, alone or with a scoop of vanilla ice cream.
Nutrition Facts : Calories 367.7, Fat 10.9, SaturatedFat 6, Cholesterol 24.4, Sodium 781.7, Carbohydrate 55.9, Fiber 0.9, Sugar 30.2, Protein 4.5
APPLE COBBLER - RUM AND RAISIN
Make and share this Apple Cobbler - Rum and Raisin recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 1h5m
Yield 6 cobblers
Number Of Ingredients 13
Steps:
- In a small saucepan, just cover raisins with water and simmer for a few minutes. Add dark rum, stir. Turn heat off.
- Spray an oven-proof dish with cooking spray. Place apples into dish and sprinkle castor sugar on top.
- Pour rum and raisin mixture over the top and mix. I use clean hands.
- Cook in a 200C oven for 30 minutes.
- To prepare the cobbler mix the flour, sugar, butter, baking powder, bi-carb soda and salt place in a food processor & blend for 30 seconds and pour into a bowl. Make a well in the centre and add vanilla essence and buttermilk. Combine.
- Spray six ramekin dishes with cooking spray, divide the rum and raisin mix and top each with the cobbler mix.
- Place ramekins on a tray and cook in the oven at 200C for 20 minutes or until browned.
- Serve warm with cream if desired.
AUTUMN APPLE RUM RAISIN COBBLER
I started out to create a pie and quickly remembered that I don't like to make pie crust! So when all was complete I decided I had a cobbler. This is not too sweet but is rich and spiced. I also have posted my Honey Butter Rum Sauce to be served on the side if you feel particularly decadent some day! I decided that some almond...
Provided by Cindy Smith Bryson
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 22
Steps:
- 1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
- 2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
- 3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
- 4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!
RUM & RAISIN PUDDINGS
These individual desserts are deliciously naughty, so make plenty or you might have a fight on your hands when it comes to seconds
Provided by Good Food team
Categories Dessert, Dinner
Time 1h25m
Yield Makes 9
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
- Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
- Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
- To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.
Nutrition Facts : Calories 870 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 72 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
PEAR AND RAISIN COBBLER
Provided by Florence Fabricant
Categories brunch, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a nine-inch round baking dish.
- Mix brown sugar with cornstarch in a large bowl. Fold in pears and raisins, the melted butter and nutmeg. Spoon mixture into baking dish.
- Mix the flour, baking powder and salt. Cut in the cold butter until the mixture has a mealy texture. Lightly stir in the milk to form a firm but tender dough.
- Roll out dough on a floured board and cut it into strips one-inch wide. Criss-cross the strips over the fruit. Sprinkle the top with granulated sugar.
- Bake about 40 minutes, until the crust has browned and the filling bubbles. Serve while still warm, with whipped cream.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 5 grams, Carbohydrate 86 grams, Fat 16 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 176 milligrams, Sugar 58 grams, TransFat 1 gram
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