Rum & Raisin Puddings
This delightful recipe combines the rich flavors of dates and rum-soaked raisins in a moist and decadent pudding, accompanied by a luscious buttery rum sauce. Perfect for a festive occasion or special dessert, these individual puddings are sure to impress your guests with their delicious flavors and comforting warmth. Serve with a dollop of crème fraîche for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 200g dates
- 225ml hot milk
- 200g raisins
- 100ml rum
- 150ml sunflower oil , plus extra for greasing
- 3 eggs , beaten with a fork
- 1 tsp bicarbonate of soda
- 250g self-raising flour
- 175g soft light muscovado sugar
- crème fraîche , to serve
- 140g salted butter
- 140g soft light muscovado sugar
- 300ml double cream
- 50ml rum
- 50g raisins
Instructions
- Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
- Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
- Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
- To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.
Cook Time
35M
Prep Time
PT30M
Yield
Makes 9
Nutrition
- Calories: 870 calories
- Fat Content: 51 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 93 grams carbohydrates
- Sugar Content: 72 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1 milligram of sodium
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