Home
Recipes
Captain Morgan Black Jamaica Rum 750 ml

Cocktail recipes

Chilli-pineapple piña colada

Citrus recipes

Our version of Nigella’s bread-and-butter pudding

1 hour

Warm pudding

Our take on Donna Hay’s sticky date pudding

2 hours

Cocktail recipes

Mulled balsamic blueberry cocktail

15 minutes

Cocktail recipes

Sunshine-yellow piña coladas

Berry recipes

Blueberry mojito rum baba

35 minutes

Cooking with

Pavlova with figs and dark rum syrup

2 hours

Pink Pigeon Mojito

Pineapple-coconut sauce

6 minutes

Traditional eggnog

5 minutes

Chocolate Truffles

15 minutes

Buttery rum pineapple with crushed ginger biscuits

5 minutes

Buttery rum pineapple with crushed ginger biscuits

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 5 minutes

Ingredients

1-2 tots rum
100 g butter
50 g light brown sugar
1 ripe pineapple
Crushed ginger biscuits
Fresh cream

Method

Place tots rum in a pan with butter and light brown sugar* and simmer until the sugar has melted and the mixture is golden brown in colour.

Peel and cut ripe pineapple into thick slices and add to the pan, coating with the buttery rum sugar.

Cook for 5 minutes and serve hot topped with crushed ginger biscuits and a drizzle of fresh cream.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Chilli-pineapple piña colada

Our version of Nigella’s bread-and-butter pudding

Our take on Donna Hay’s sticky date pudding

Mulled balsamic blueberry cocktail

Sunshine-yellow piña coladas

Blueberry mojito rum baba

Pavlova with figs and dark rum syrup

Pink Pigeon Mojito

Pineapple-coconut sauce

Traditional eggnog

Chocolate Truffles

Buttery rum pineapple with crushed ginger biscuits

Buttery rum pineapple with crushed ginger biscuits

Ingredients

Method