Rum & raisin puddings

Rum & raisin puddings

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(6 ratings)

Prep: 30 mins Cook: 35 mins Plus soaking


Makes 9
These individual desserts are deliciously naughty, so make plenty or you might have a fight on your hands when it comes to seconds

Nutrition and extra info

  • Freezable


  • kcal870
  • fat51g
  • saturates21g
  • carbs93g
  • sugars72g
  • fibre2g
  • protein8g
  • salt1g
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  • 200g dates



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 225ml hot milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g raisins
  • 100ml rum
  • 150ml sunflower oil, plus extra for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 egg, beaten with a fork



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 250g self-raising flour
  • 175g soft light muscovado sugar
  • crème fraîche, to serve

For the sauce

  • 140g salted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g soft light muscovado sugar
  • 300ml double cream
  • 50ml rum
  • 50g raisins


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (6)

bacon-n-egg's picture

I halved the ingedients used as only wanted 5 puddings however using the 7 fl oz moulds as shown in picture there was still 9 puddings! Did mine for sunday tea time with the children.

Very easy to make and cooked in time stated. Moulds need filling half way up.

I didnt find the taste that exciting and was disappointed with the depth of flavour. I would also increase the amount of sauce for allowing it to seep into the puddings and having a good flow around.

Husband didnt like the creme fraiche - he thought it was double cream gone off.

Possibly needed spice or something??

jenniferg's picture

Very tasty ONCE they had cooked... took a lot longer than stated.
Well worth the wait though

Foodmonster2's picture

I also halved the quantities to serve 4 and end up with enormous puddings! I did not expect them to rise as much. Next time I will make 6 smaller puddings instead. They looked like huges suffle's when I took them out of the oven! Definitely were not ready after 25 min - mine took 40 minutes.
Very delicious and comforting. I loved the boozy sauce (which I made with whipping cream to reduce the fat content a little). Must make again very soon.

gervais's picture

These were fabulous and so easy to make, the sauce with the creme fraiche worked a treat. I would make these again.I managed to make 12 small but just right size pudds.

golfan's picture

very good but found they needed to cook longer than said

ghensler's picture

these puddings were so delicious really stunning and the flavours just all went together. I halved the portions as i only wanted to make them for four. however, they were still enormous deserts, half the portions i feel would be fine for eight people. Great though, will definitely make again. Quick and easy.

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