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Choc-raisin pudding with sticky muscat drizzle
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Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Indulge in our decadent chocolate-raisin pudding with a sweet muscat glaze.
Ingredients:
  • 375g raisins, finely chopped
  • 200g (1 cup, firmly packed) dark brown sugar
  • 270g unsalted butter, chopped
  • 2.50 gm bicarbonate of soda
  • 150g (1 cup) self-raising flour
  • 115g (3/4 cup) plain flour
  • 20.00 gm cocoa powder
  • 1 tsp Queen Baking Paste Cinnamon
  • 2 eggs, lightly whisked
  • 160ml (2/3 cup) muscat
  • 200g (1 cup) brown sugar
  • Silver cachous, to serve
  • Edible silver leaf, to decorate
  • Whipped double cream, to serve
Instructions:
  • Prepare a 1.5L (6 cup) non-stick bundt or kugelhopf pan by brushing it with melted butter. Combine raisins, dark brown sugar, 150g of butter, and 250ml (1 cup) water in a saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium and bring the mixture to a simmer. Let it simmer for 5 minutes before removing it from the heat. Stir in bicarbonate of soda and allow the mixture to cool completely.
  • Preheat the oven to 180°C/160°C fan forced. Transfer the raisin mixture to a large bowl. Mix in the flours, cocoa, and cinnamon paste until just combined. Add the egg and 80ml (1⁄3 cup) muscat, stirring until well combined. Pour the mixture into the prepared pan and place it in a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the side of the cake pan. Cover the roasting pan with foil. Bake for 21⁄2 hours or until a skewer inserted into the pudding comes out clean. Allow it to sit for 10 minutes before serving.
  • Combine the brown sugar and the rest of the butter in a small saucepan, stirring over low heat until the sugar dissolves. Pour in the remaining 80ml (1 ⁄3 cup) muscat and simmer for 2 minutes until the sauce thickens.
  • Flip the pudding onto a serving plate, garnish with cachous and silver leaf, and serve with whipped cream and sauce.

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