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


Bundaberg Spiced Rum                                                  1 Cup

Raisins                                                                             2 Cups

Aioli                                                                                  500ml

Salt and White Pepper to taste

Bundaberg Spiced Rum                                                  60ml


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.