Fantastic Christmas recipe for Rum and Raisin Chocolate Salami

2 cups ready made fruit cake, crumbled
3 tablespoons raisins
2 tablespoons dried cranberries
3 tablespoons rum
¼ cup toasted walnuts, roughly chopped
150g dark chocolate
2 tablespoons butter
icing sugar, for dusting

How to
Place the raisins, cranberries and rum in a heat-proof bowl. Microwave on high for 40 seconds. The heat will help to absorb the alcohol flavour and plump up the fruit.

In a large bowl, combine the crumbled fruit cake, rum and raisin fruits, plus resting juices and chopped walnuts.

Melt the chocolate and butter together. Add the melted chocolate to the fruit cake and mix to combine.

Divide the mixture in half and transfer each portion onto separate piece of cling film.

Roll up like a sausage and twist the ends to tighten.

Roll gently on the counter into a cylinder shape.

Refrigerate until firm. Unroll the chocolate salami and dust with icing sugar. Wrap in wax paper and tie either end with kitchen twine or a decorative ribbon.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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