Rum and Raisin Plaits

These are my version of a maple and pecan plait, but instead of maple syrup there is a rum and dark brown sugar buttercream, and instead of pecans there are rum soaked raisins. This is all within a rough puff pastry plait.

I'm not sure whether to say this was a triumph or a disaster really. The pastry was slow but did eventually puff to wonderful flaky, browned layers. The flavour of the buttercream and raisins is rich and strong with rum. However, most of buttercream mixture made its way out of the pastry and across the baking tray (and the base of my oven). There was clearly too much in it. I think a little revisit to the recipe to perfect the filling, but leaving the pastry and flavours in tact, and this bake could be perfect!