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Rum & raisin puddings
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Prepare Christmas puddings in advance and freeze for convenience.
Ingredients:
  • 500g raisins, coarsely chopped
  • 125ml (1/2 cup) rum
  • Melted butter, to grease
  • 150g butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 3 eggs
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 75g (1/2 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 2.50 gm ground cinnamon
  • Bought vanilla custard, warmed, to serve
Instructions:
  • In a big glass or ceramic bowl, mix together the raisins and rum. Let it sit for 1 hour to soak and soften.
  • Preheat the oven to 160°C. Brush eight 250ml (1-cup) pudding molds with melted butter to grease them, then line their bases with non-stick baking paper.
  • In a large bowl, use an electric beater to blend the butter and sugar until creamy. Gradually add the eggs one at a time, beating well after each addition. Gently fold in the breadcrumbs, flour, and cinnamon until almost mixed. Stir in the raisin mixture until fully combined. Spoon the batter into prepared molds and level the tops.
  • Cut eight 15cm-square pieces of non-stick baking paper and eight 15cm-square pieces of foil. Fold the paper and foil in the center to make a small pleat. Place the foil and paper over each mould with the foil facing up. Secure with a piece of kitchen string around each mould.
  • Nestle the pudding moulds in a spacious roasting pan and pour enough boiling water to come up two-thirds of the way up the sides of the moulds. Bake in the oven for about 1 hour or until a skewer inserted in the center comes out clean.
  • Allow to cool for 5 minutes before gently transferring onto serving plates. Drizzle the custard over the dessert before serving.

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