Baking: No-bake Rum ’n’ Raisin Choc Coconut Slice

Chocolate, coconut, rum, raisins, chocolate digestives, can’t be all that bad? Can they? There’s wheat and fruit in there. They count for something, surely. After a few of these rum ’n’ raisin slices, with coffee as one does, I was ready to curl up in front of the heater and doze off. 

Here’s the recipe:

Base
1 3/4 packs chocolate McVities (400g each pack), crushed finely
3 cups dessicated coconut, plus extra
1 cup raisins, covered and soaked in rum / Captain Morgan Spiced
1/3 cup cocoa
1 block chocolate / Cadbury’s Old Gold Rum ’n’ Raisin (200g), melted 
100g butter, melted
1/2 cup sweetened condensed milk
1 egg
2 tsp cinnamon

Melt butter and condensed milk and stir through thoroughly. While warm beat in the egg and continue to heat until all combined. The mixture should be quite hot. Add in the cinnamon, melted chocolate block and cocoa. 

Add the crushed biscuits, dessicated coconut, raisins and any unabsorbed rum from the raisins. Ensure all combined. The mix will be fairly stiff. Press into a lined slice tin and set aside to refrigerate.

Rum Icing
2 cups icing sugar
50 g butter
4 tbps rum 
sprinkle of cinnamon

Cream butter and sugar until white. Add in rum. Mix together. Sprinkle over cinnamon. Once the slice has set, an hour in the fridge should do it, spread the rum icing over the top. Slice.

The best thing about these slices is the icing, and biting into popping, plumped up raisins. 

They will be raisin’ the bar on y’r arrrf-ternoon. 

But be warned, they are dense and they’ll put a rose in your cheek. If you’re like me, they’ll leave you looking like a giddy schoolgirl with a crush for the next half-hour—or shall I say, rocking the scarlet glow of the Orient.

Best served with an arrrtfully corny pirate joke (if that isn’t an oxymoron), and something like a cuppa, reminiscent of the ‘c’. 

Aye, do try these, you’ll be hooked.

Published by

enchirist

I muse about food and about other things. Mainly food.

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