Rum and Raisin Madeira


Working 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:  


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