Name: Rum & raisin puddings
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: Makes 9
Cuisine: British
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

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Rum & raisin puddings

Rum & raisin puddings

Good Food team

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Makes 9

Easy

Prep: 30 mins

Cook: 35 mins

Plus soaking

A star rating of 4.4 out of 5.8 ratingsRate

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

Freezable

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Gluten-free mince pies

A star rating of 3.9 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal870
fat51g
saturates21g
carbs93g
sugars72g
fibre2g
protein8g
salt1g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.4 out of 5.8 ratings

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