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Sticky chocolate raisin puddings
Sticky chocolate raisin puddings
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Prep Time:
25 minutes
Cook Time:
22 minutes
Total Time:
47 minutes
Warm up winter with a make-ahead, irresistible dessert.
Ingredients:
  • 125.00 ml raisins, chopped
  • 40.00 ml dark rum, warmed (see note)
  • 75g dark chocolate, chopped
  • 125g butter, chopped
  • 2 eggs
  • 45.00 gm brown sugar
  • 82.50 ml plain flour
  • 37.50 gm self-raising flour
  • 10.00 gm cocoa powder
  • Double cream, to serve
  • 100g dark chocolate, chopped
  • 83.33 gm thickened cream
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Grease 4 holes in a 6-hole, 3/4 cup-capacity Texas muffin pan. Combine raisins with warm rum in a small bowl and let it sit for 15 minutes.
  • In a small saucepan over low heat, melt the chocolate and butter together, stirring until smooth, about 2 to 3 minutes. Remove from heat.
  • With an electric mixer, whip eggs and sugar until thick and creamy in 3 to 4 minutes. Incorporate warm chocolate mixture. Gently fold in raisin mixture. Sift over flours and cocoa, then fold until combined. Spoon mixture into prepared molds and bake for 15 minutes until the puddings rise and are slightly soft in the center. Let cool in the pan for 5 minutes before flipping onto serving plates.
  • Prepare the delicious Chocolate sauce by gently melting chocolate and cream together in a small saucepan over low heat. Stir continuously for 3 to 4 minutes until the chocolate is smooth and fully melted. Drizzle the sauce over the puddings and serve them with a dollop of double cream.

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