you'll need unsalted butter, powdered sugar, and rum, along with a little water. After you've glazed the cake, you'll garnish it with bacon, and both chocolate and peanut butter chips. Preheat ...

Stir well until melted and smooth. Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least ...

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.

Butter 4 ramekins and set oven to 200°c. Place chocolate, cream and sugar in a pan and heat gently, stirring until the chocolate melts. Whisk the yolks with the flour and rum in a bowl until smooth.