Rum and Raisin Madeira

Ingredients

Units %
Part 1
Butter Flavoured Madeira 2500g 0
Egg 830g 0
Water 700g 0
Cooking Oil 270g 0
Part 1 total 0
Filling
Pastarom Rum 40g 0
Bakers Mix 500g 0
Filling total 0
Topping
Fondant 1076g 0
Pastarom Rum 5g 0
Pillar Box Red 2g 0
Colour Blue 2g 0
Topping total 0

Working Method

Method
  1. Add all the liquid to the mixing bowl.
  2. Then add all the powder.
  3. Using a flat beater combine liquid and powder on slow speed.
  4. Mix on medium speed for 5 - 6 minutes. Scrape down at intervals.
  5. Add the bakers mix and mix for another 1 minute on slow.
  6. Deposit 450g into a 4161P Alumunium foil container.
  7. Dip scraper in oil and cut each loaf in the centre, this will ensure a even bloom.
  8. Bake at 190° C for ± 30 minutes.
  9. For topping mix fondant, rum essence and purple colour. Spread 100g on top of each loaf.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

Discover

Related recipes