Butter Rum & Raisin Hot Rolls

• 140g or 1 cup plain flour (280g or 2 cups)
• 2 tsp baking powder (4 tsp)
• 1/4 tsp salt (1/2 tsp)
• 30g or 1/8 cup cold butter (60g or 1/4 cup)
• 70ml or 1/3 cup) milk (140ml or 2/3 cup)
• softened butter to spread (be generous)
• 100g or 1/2 cup soft light brown sugar (200g or 1 cup)
• 50g or 1/3 cup sultana raisins (100g or 2/3 cup)

• 30g or 1/8 cup butter (60g or 1/4 cup)
• 75g or 1/3 cup soft light brown sugar (150g or 3/4 cup)
• 60ml or 1/4 cup heavy cream (120ml or 1/2 cup)
• 1/2 tsp rum extract (1 tsp)

1. Preheat the oven to 200*C/400*F/ gas mark 4. Butter an 8 inch round cake or pie tin very well. (10 inch) Set aside.
2. Measure the butter and sugar for the sauce into a small saucepan. Place over medium heat and cook, stirring constantly for about 3 minutes. Whisk in the cream and cook, stirring constantly, until it comes to a boil. Reduce to a simmer and cook until the mixture thickens about 3 to 5 minutes. Pour into the buttered tin. Set aside while you do the dough.
3. Sift together the flour, baking powder and salt. Cut in the butter and then rub it into the flour using your fingertips until the mixture resembles fine bread crumbs. Make a well in the centre and add the milk, stirring all together with a fork to form a soft dough. Pat out on a floured surface to a rectangle that is about 1/2 inch thick. (8 inches wide/16 inches wide). Spread generously with softened butter. Sprinkle the brown sugar over the butter and pat to make it stick. Sprinkle the raisins over top. Roll up tightly from the short edge sealing to join together. Using a sharp knife, cut into 1 inch slices crosswise. (4/8) Flatten slightly and place cut side down into the sauce mixture in the baking tin.
4. Bake for 15 to 20 minutes until well risen and golden brown. Let sit in the pan for about five minutes, then carefully place a large plate over top and carefully turn the buns out onto the plate by flipping it upside down. Serve warm with your favourite beverage.

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