SIGNATURE SERVES
Whether it's a shindig with mates or a siesta after a long day of work,
we've got the perfect recipe for you.

ROYAL SPICED RUM AND RAISIN AIOLI

Mmmm... Oozey sweet goodness! This Hot Buttered Rum Sauce made with MDC Small Batch will turn anything heavenly.

INGREDIENTS


Bundaberg Spiced Rum  - 1 Cup

Raisins  - 2 Cups

Aioli - 500ml

Salt and White Pepper to taste

Bundaberg Spiced Rum - 60ml

METHOD


Step 1 In a small saucepan, combine Bundaberg Spiced Rum and raisins.

Step 2 Bring to the boil until rum has reduced to half.

Step 3 Puree the mixture until smooth.

Step 4 Strain the puree through a small sieve to remove lumps.

Step 5 Allow to cool.

Step 6 Stir puree through aioli and season.

Step 7 Add 60ml extra of Bundaberg Spiced Rum into the final mix for an adults only version.

Step 8 Refrigerate until ready to serve.

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Bundaberg Rum Distillery