Rum & raisin puddings

Rum & raisin puddings

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(7 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…

  • 200g raisins
  • 100ml rum
    Dark rum cocktail with a lime slice



    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 150ml sunflower oil, plus extra for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 eggs, 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 a dairy product made from separating whole milk or cream into fat and…

  • 140g soft light muscovado sugar
  • 300ml double cream
  • 50ml rum
    Dark rum cocktail with a lime slice



    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 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, questions and tips

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Sarah Manchester's picture
Sarah Manchester
10th Dec, 2018
I created these delicious puddings for dessert at a special Christmas Party Luncheon. They were fantastic. I have always loved Rum 'n 'Raisin flavour combination and these puds didn't disappoint. I made them in cups and they weren't quite cooked when I turned them out, but it didn't matter as they finished cooking during the main course and were perfect by the time we were ready for them. I didn't re-heat them with the sauce poured around and just spooned some over before serving with the remainder on the side. I served them with single cream which worked perfectly with the sweet caramel sauce. I just wish I'd eeked the mixture out for a few extra as I've been craving them ever since and I had no spares! I think this recipe could easily make 12 as they rise up very well. Especially if they are being served after two courses. The flavour was excellent. I left the raisins to soak in the Rum overnight and the dates in the milk too. Everyone raved about them.
7th Mar, 2011
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??
1st Feb, 2011
Very tasty ONCE they had cooked... took a lot longer than stated. Well worth the wait though
11th Dec, 2010
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.
18th Aug, 2010
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
18th Dec, 2009
very good but found they needed to cook longer than said
17th Dec, 2009
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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