Archives for category: Sweet

Ingredients (serves 6)
1 peeled Firm pineapple
1 tsp Salt
1 tsp Chili powder
18 Mint leaves, cut into fine strips

Ceylon Arrack and lime syrup
150g Sugar
250ml water
50 ml Ceylon Arrack
2 Lime, juice and zest

1. Boil the sugar, water and lime for 5 minutes. Add the Ceylon Arrack and cook for a further 5 minutes. Cool and store in the refrigerator.
2. Using a Japanese mandolin, slice the pineapple as thinly as possible. Arrange on a platter.
3. Mix together the salt and chili powder and lightly season the pineapple.
4. Scatter the Carpaccio with strips of fresh mint and serve the syrup on the side.


4 Large Bananas
75g Butter
200g Brown Sugar
50 ml Ceylon Arrack
1 Cinnamon Stick
1 Puff Pastry Disk

1. Slice each banana diagonally into about 8 long pieces.
2. In a non stick pan, melt the butter over a high heat and add half of the sugar, let the sugar caramelize gently then add the bananas.
3. Cook for 1 minute tossing the bananas to coat evenly with the caramel, add the Ceylon Arrack and flame, cook for a further 30 seconds then remove from the pan and cool slightly.
4. Make a caramel with the remaining sugar and 50 ml water and coat the bottom of a suitable Tarte Tatin mould. Add a cinnamon stick in the centre.
5. Arrange the bananas evenly ensuring all gaps are filled, chill in the refrigerator for 20 minutes.
6. Place the puff pastry disc over the top and press the corners in evenly, ensuring there are no air pockets. With the tip of a knife, make 5 holes in the pastry to allow air to escape.
7. Bake in a pre-heated oven at 220°c for 18 – 20 minutes until the pastry is risen and golden brown. Carefully turn out the tart up-side down and serve.



Lemon 1
Small orange 1
Grated ginger 50 g
Water 500 ml
Grated pumpkin 750 g
Ceylon Arrack 100 ml
Sugar 500 g


1. Slice the orange and lemon into thin semi-circles
2. Put the pumpkin, water, ginger and citrus fruits together in a pan with half of the Ceylon Arrack.
3. Bring to a boil and simmer for 30 minutes, stirring occasionally.
4. Add the sugar and continue to cook for a further 30 minutes until a marmalade texture is achieved.
5. Stir in the remaining Arrack. Store in a clean sterilized jar in the refrigerator for up to a month

Ingredients: Arrack Coffee

500 ml Strong coffee
100 ml Milk
2 tbsp Sugar
50 ml Ceylon Arrack

Ingredients: Chantilly

200ml Whipping cream
30ml Ceylon Arrack
3 tbsp Icing sugar


Whip the cream with the sugar, adding the Ceylon Arrack slowly at the end.


Pudding rice  125 g
Milk  1 ltr
Sugar  100 g
Cinnamon  stick 1
Cardomon  pods 5
Ceylon Arrack  100 ml
Orange, zest of  1
Jaggery  2 tbsp
Brown sugar  2 tbsp


1. In a thick bottomed pan, place the rice, milk and sugar with half of the Ceylon Arrack.
2. Bring to a simmer, add the spices and cook regularly stirring for about 30 minutes.
3. Meanwhile, pound the jaggery and brown sugar to a sandy texture.
4. When the rice is cooked and the milk has thickened, stir in the orange zest and remaining Ceylon Arrack.
5. Place the rice pudding in a suitable heat proof serving dish and sprinkle with the sugar mixture.
6. Caramelize the sugar under a hot salamander and serve immediately.


Dark Chocolate 250 g
Butter 175 g
Beaten eggs 3
Castor sugar 75 g
Flour 65 g
Corn flour 18 g
Ceylon Arrack 40 ml
Icing sugar for dusting


1. In a glass bowl, melt the chocolate and butter over warm water.
2. Whisk together the eggs with all other ingredients until smooth, then add to the chocolate mixture, allow to set in the refrigerator.
3. Pipe the mixture into 8 suitable pudding moulds, or one large pudding basin.
4. Place in a pre-heated oven at 180 degrees C for 12 – 15 minutes. The outside will be set but the centre will still be visibly soft.
5. Allow to cool for 2 minutes before turning out and dusting with icing sugar.