Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Rum & raisin puddings

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

  • Prep: 30 mins
    Cook: 35 mins
    Plus soaking
  • Makes 9
  • Easy
  • Makes 9
  • Easy
  • Calories 870
  • Carbohydrates 93
  • Saturated Fat 21
  • Sugar 72
  • Protein 8
  • Fat 51
  • Fibre 2
  • Salt 1

Nutrition per serving

  • Calories 870
  • Carbohydrates 93
  • Saturated Fat 21
  • Sugar 72
  • Protein 8
  • Fat 51
  • Fibre 2
  • Salt 1

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

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.

Suggested recipes from this collection...