it's got chocolate - well, sort of!!


Chend's Easy and Decadent RUM-BAR
(original recipe obtained from a work colleague in Darwin)


BUTTER (chopped)                200 grams
DARK BROWN SUGAR (packed)        ½ cup +
EGG (beaten)                        1
COCOA POWDER                        1 tablespoon
VANILLA ESSENCE                       1 teaspoon +
MIXED FRUIT                        1 cup        
(I use mixed peel, glace cherries, glace ginger, plus raisins, currants, and a few sultanas)
BISCUITS ("Morning Coffee")        1 packet
RUM (dark)                        exceedingly generous slurp!!!!
ICING SUGAR                        1 cup
LEMON JUICE                        2 tablespoons
ALMONDS (slivered)                some …


 Crush the biscuits to very small pieces and set aside.

 Place all ingredients (except the Rum and the Biscuits) into a saucepan over low heat. Gradually increase heat to boiling, stirring all the time. Turn off the heat and leave on the stove for 2 minutes.

 Add the crushed biscuits and the Rum, mix well, and pack into a dish – I use a small loaf pan, lined with Gladbake.

 Place in fridge to cool and solidify.

 Turn out onto serving plate and cover with lemon icing thinner on sides (be generous with the lemon juice too!!), decorate with chipped almonds.

 Serve in fairly thin slices – it's wonderfully rich!!!


Yum!! Yum!!

Cheers LtS!!

R-J