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Chocolate rum and raisin puddings
Chocolate rum and raisin puddings
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Rum-infused bread pudding, oozing with sweet syrup. Pure bliss.
Ingredients:
  • Melted butter, to grease
  • 150g unsalted butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 3 eggs
  • 75g (1/2 cup) self-raising flour, sifted
  • 75g (1/2 cup) plain flour, sifted
  • 60g milk chocolate, coarsely grated
  • Vanilla custard, heated, to serve
  • 95g (1/2 cup) raisins
  • 185ml (3/4 cup) water
  • 100g (1/2 cup, firmly packed) brown sugar
  • 1-40.00 ml dark rum, to taste
Instructions:
  • Preheat the oven to 180°C. Grease six 250ml (1-cup) dariole moulds with melted butter and line the bases with non-stick baking paper.
  • In a bowl, whip butter and sugar with an electric beater until light and creamy. Add eggs one at a time, beating well after each addition. Mix in the flour until combined, then gently fold in the chocolate.
  • Divide the mixture into the prepared moulds and use a spoon to smooth the tops. Cut six 15cm square pieces of foil, fold each with a pleat in the center. Brush the matt side of each foil piece with melted butter, then place butter-side down over the moulds and press firmly to secure around the sides.
  • Arrange the puddings in a spacious roasting pan and pour in enough boiling water to reach halfway up the sides of the moulds. Bake for 50 minutes or until a skewer inserted into the centers emerges clean. Let them sit for 5 minutes to cool slightly before serving.
  • In a small saucepan over low heat, combine the raisins and water. Cover and simmer for 10 minutes. Stir in the sugar and continue to simmer for 10-15 minutes until the syrup thickens. Remove from heat and stir in the rum.
  • Uncover the puddings, invert them onto plates, drizzle with syrup, and top with custard before serving.

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