Danish Cinnamon Swirls With A Rumbullion! Glaze

Sugar, spice, all things nice…and delicious rum, obviously.


The Danes are supposedly the happiest people on the planet, and we’re pretty sure it’s something to do with all the delicious pastries they lay claim to. So, as this week is Danish week on The Great British Bake Off, it only seemed right to spice up a Danish delicacy with a splash of Rumbullion!

These pastries are super simple to make (especially if you cheat with the pastry like we did - but in our eyes, less time rolling, more time eating) and they’re tasty too.

Check out the recipe below - we kept it simple with cinnamon but you could add in all manner of additional ingredients - try raisins too for a rum and raisin sensation…


  • 320g ready-rolled puff pastry sheet

  • 2 tbsp demerara sugar

  • 2 tsp cinnamon

  • 50g icing sugar

  • 25ml Rumbullion!


Pre-heat the oven to 200C/180C fan/gas 6.

Place the pastry sheet on parchment paper

Mix the demerara sugar and cinnamon together, and spread evenly over the pastry sheet.

Roll the pastry up, then cut in to 6 even slices.

Put in the oven, and bake for 10-12 minutes, or until golden.

Once baked, remove and place on a cooling rack until mostly cooled.

Mix the icing sugar and Rumbullion! together to make the glaze, ensuring there are no lumps.

Pour over the pastries and leave to set.

Add a dusting of icing sugar for decoration.


Rumbullion! Navy Strength Chilli Brownie Recipe

Spice up your life….and your mouth, with this brownie recipe


It’s week six of The Great British Bake Off (how?! Where is this time going?) and this week’s theme is Spice Week. Which, just so happens to be perfect for us because our Rumbullion! is full of delicious spices, and tastes great in baked goods.

This week the bakers are taking on a ginger cake challenge, but because we already treated you to this rum and ginger traybake a few weeks ago, this week we’re using a Rumbullion! and chilli combination for another tasty treat.

These brownies are every bit as chocolatey, fudgy and gooey as you’d expect, but they have two (not so) secret weapons...they get their spicy kick from our very flavoursome Rumbullion! Navy Strength and the addition of a good old chilli gives them a spicy little kick at the end.

Each batch makes roughly 16 squares and can last in the fridge for a couple of weeks, but we’d recommend maybe making a few because apparently people really, really like brownies and they go quite quickly.

Add more or less rum as required, ditto the chilli powder. And if you want to add extra chocolate chunks too, we doubt anyone would complain...


  • 3 tbsp Rumbullion! Navy Strength

  • 3 tsp chilli powder

  • 185g dark chocolate

  • 90g plain flour

  • 50g cocoa powder

  • 50g white chocolate

  • 50g milk chocolate

  • 3 large eggs

  • 275g golden caster sugar


Slowly melt the dark chocolate and butter together in a bowl (you can do this in the microwave but be careful not to overcook).

Once melted, add 2 tbsp of rum to the mixture and set aside to cool to room temperature.

Turn the oven on to 180C/ 160C fan/ gas 4.

While the chocolate is cooling, whisk your eggs and sugar together, ideally with an electric mixer. This can take around 5 minutes, depending on the power of your mixer.

While it’s mixing, add in your final tbsp of rum.

You’ll know the mixture is ready when it’s light and airy and has increased in size - you’re looking for the consistency of a milkshake.

In a separate bowl, use a sieve to sift the flour, cocoa and chilli powder together and ensure there’s no lumps.

Now add your cooled chocolate to your egg and sugar mix. You want to fold this together slowly to avoid knocking out the air, working in a figure of 8 motion, so use a spatula to do this.

When the colour is a mottled brown, it’s time to add your flour and cocoa mix. Use the sieve again to sift this in to your mixing bowl, and then slowly mix this in, again being careful not to knock out the air.

Break your white and milk chocolate into small chunks, and mix in.

Pour the mixture into a 20 cm square tin lined with parchment paper, and level out. Then place into the oven. Set the timer for 25 minutes and then check - if the centre is still wobbly then put back in the oven for another few minutes until the top is firm with a cracked, papery finish.

Leave in the tin to cool. Then remove, cut into squares and serve!

Rumbullion! And Ginger Traybake With Lime Buttercream Frosting

On your marks, get set...rum!


It’s week two of the Great British Bake Off and that means it’s...CAKE WEEK. This week, the bakers in the famous tent will be creating traybakes as one of their tasks, so we took on the challenge ourselves, and have come up with recipe we think you’ll like.

This cake is not only really easy to make, it’s also absolutely rum-tastic. (As in, it’s filled with lovely Rumbullion!* And it’s also pretty tasty). Made with rum and ginger with a lime buttercream frosting, it’s spicy, zesty and all-round delicious. We’ve eaten quite a bit of it in the name of research**, so we can confirm it’s nice. But if you don’t believe us then we’re happy to have another slice...

Plus, the great thing about a traybake is it’s a real crowd pleaser, so if you need to impress at a birthday or make office friends, just throw together this booze-filled bake and you’ll be the star baker in no time.

*We should point out that this recipe has a fair bit of Rumbullion! in, but you could use less - adjust according to your taste requirements (and your audience!)

** Research or greed…

Serves 20



  • 4 large eggs

  • 225g margarine, softened

  • 175g light muscovado sugar

  • 200g black treacle

  • 300g self-raising flour

  • 2 tsp baking powder

  • 1 tsp ground mixed spice

  • 1 tsp ground allspice

  • 100ml Rumbullion! (Add more or less as required)

  • 3 pieces stem ginger, roughly chopped


  • 150g unsalted butter, softened

  • 475g icing sugar

  • 2 tbsp Rumbullion!

  • Juice of 2 1/2 limes

  • Lime zest to decorate


Grease your tin (we used a 13”x 9” roasting tin for this) and line with parchment paper.

Preheat the oven to 160c or gas mark 3.

Measure all of your cake ingredients apart from the Rumbullion! and add them to a mixing bowl. An electric mixer is best, or you can mix by hand if preferred.

Mix for around a minute, then slowly add your rum. Continue to mix for another minute, or until the mixture is smooth.

Pour your mixture into your tin and level out. Then put in the oven and bake for 30-40 minutes.

While the traybake is in the oven, make your frosting. To do this, grate your limes and put the zest aside. Then combine the butter, icing sugar, lime juice and rum in a mixer for around two minutes. Put put in a bowl and refrigerate for half an hour.

Once your sponge has cooled and your frosting is set, spread the frosting on top, sprinkle the lime zest over, slice up and enjoy!