Rum & raisin puddings

Rum & raisin puddings

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 35 mins Plus soaking

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
870
protein
8g
carbs
93g
fat
51g
saturates
21g
fibre
2g
sugar
72g
salt
1g

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

For the sauce

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

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Method

  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.

Recipe from Good Food magazine, January 2010

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Comments

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bacon-n-egg's picture
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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
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Very tasty ONCE they had cooked... took a lot longer than stated.
Well worth the wait though

Foodmonster2's picture
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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
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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
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very good but found they needed to cook longer than said

ghensler's picture
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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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