Three recipes using "rum

Rum used in baking tends to sit in the fridge with little use for the leftover. But in fact, there is a way to arrange them using familiar ingredients in a very delicious way!


We would like to introduce three different recipes that can be used depending on the amount of extra rum. I would like to introduce three recipes that can be used depending on the amount of extra rum: " Rum Raisin," "Fruit Flambé," and "Rum Cocoa. The fruit flambé, in particular, is surprisingly delicious, so if you like rum, you've got to try it!

Rum Raisin

If you have quite a lot of rum left over, use raisins or other dried fruits to soak them in rum.

All you need to prepare is a quantity of your favorite dried fruit and rum.


First, quickly dip the raisins in boiling water and rinse off the oil on the surface. Remove from heat in a colander, and dry thoroughly with kitchen paper before placing in an airtight container.


Here, add enough rum to soak the raisins and let it sit for 3 days to a week.




Pick it up as a snack or nibble on its own, or top it with ice cream or cake! Incidentally, I also tried making them with dried figs and came up with delicious lamb figs.

Fruit Flambe

If you have a little extra rum there, make a fruit flambé. This warm fruit pastry is made in a frying pan. Here is what you need to prepare.

Fruit of your choice, in moderation (in this case, 2 bananas and 4 strawberries)
30 g granulated sugar
1 to 1.5 tablespoons butter
Lemon juice to taste
30cc rum


Heat butter in a frying pan, add granulated sugar and lemon juice.


When the granulated sugar begins to turn candy brown, add the bananas and fry. When cooked, add strawberries. Shake the pan and stir-fry while tossing in the sauce.


Finish with a splash of rum and a quick flambé, and voila! Please cook with great care as it will catch fire.




It's so delicious...! You could have recreated the taste of a first-class restaurant from the comfort of your own home (in my opinion). The rich sauce that is entwined with the soft and tender banana. The buttery aroma, caramelized bitterness, mild sweetness, and rum flavor come and go. The plump, sweet and tart strawberries also go well with the bittersweet sauce and rum!


If you like rum, you gotta know how to eat this! Please try flambéing with your favorite fruit.

Rum Cocoa

If you have a little extra rum left over, try making rum cocoa by adding the desired amount of rum to warm cocoa. The mildly glazed rum aroma makes it even more pleasant to drink.




The taste remains the same, with a slight rum flavor that gently tickles the nose. This is a slightly mature cocoa to drink at night when relaxing. It is also good with tea.