Rum, Raisin and Chocolate Self-saucing Puddings
Photography by Olivia Galletly.
These wonderfully boozy puddings are perfect straight from the oven. Serve with a spoonful of vanilla ice cream or runny cream.
Serves: 4
INGREDIENTS
70ml rum
50 grams raisins
170ml milk
90 grams butter, melted
2 large eggs, size 7, beaten
1 teaspoon vanilla extract
125 grams plain flour
115 grams caster sugar
2 teaspoons baking powder
¼ cup good-quality cocoa powder
Sauce
180 grams soft brown sugar
2 tablespoons cocoa powder
1 cup boiling water
METHOD
Equipment: Grease four 250ml heatproof ramekins with butter.
Preheat the oven to 180ºC.
Place the rum and raisins in a small bowl and set aside.
In a large mixing bowl, combine the milk, butter, eggs and vanilla extract. Sift in the dry ingredients and mix until well incorporated. Once you have mixed through the dry ingredients, pour the soaking raisins and the rum into the pudding batter and mix to combine. Divide the batter evenly among the prepared ramekins.
Sauce: In a bowl, mix together the brown sugar and cocoa powder. Sprinkle evenly over the top of the puddings. Pour ¼ cup boiling water onto each pudding over the back of the spoon.
Bake the puddings for 25 minutes, or until the tops spring back when touched.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.