Filo pastry (Ready to use )
100grams of brown sugar
4 tbsps of Rum (3 for the syrup 1 for the cream)
250 ml of double cream
Knob of Melted butter
100 ml of water
Roll out three pre-made filo pastry sheets and one at time brush each one with some melted butter, layer each sheet on top of each other.
Then dust with some icing sugar and scatter over some raisins and almonds.
Then carefully, tightly roll the filo pastry tucking in the edges as you go.
Dust with some icing sugar, almonds and a squeeze of syrup over your filo roll.
Place in a preheated oven at 180c until the filo is golden.
Now for the syrup, add the sugar to a saucepan along with the water & rum.
Boil until it forms a syrup, then carefully pour over the filo roll that you have removed from the oven.
Leave to cool right down, serve sliced with a rum cream that you can make by whisking double cream until it stiffens, then add a touch of icing sugar and a drop of rum.
Dust with some icing sugar and enjoy.