Dessert: A classic French dessert, a sweet brioche like cake, soaked in a rum syrup, and topped with a delicious whipped ...

Brandon Eckardt shares how the origins of hot buttered rum go all the way back to the 1600s in the U.S. when the winter drink ...

After all, who doesn't love a good old winter classic, that too warm? Hot buttered rum then, is as classic as it gets for the winter months. Now add a desi dash to it, and you've got yourself ...

Meanwhile, for the rum butter, beat together the butter and sugar, then gradually beat in the rum. Refrigerate until needed. Serve the tart warm or cold, with a spoonful of rum butter.

Once it has cooled brush the inside of the tin with melted butter. Whisk the cream cheese with the flour, caster sugar and eggs. Add in the sour cream and once combined stir in the rum and raisins.