Rum, Raisin and Chocolate Self-saucing Puddings
Photography Olivia Galletly.
These wonderfully boozy puddings are perfect straight from the oven. Serve with a spoonful of vanilla ice cream or runny cream.
Serves: 4
INGREDIENTS
70ml rum
50 grams raisins
170ml milk
90 grams butter, melted
2 large eggs, size 7, beaten
1 teaspoon vanilla extract
125 grams plain flour
115 grams caster sugar
2 teaspoons baking powder
¼ cup good-quality cocoa powder
Sauce
180 grams soft brown sugar
2 tablespoons cocoa powder
1 cup boiling water
METHOD
Equipment: Grease four 250ml heatproof ramekins with butter.
Preheat the oven to 180ºC.
Place the rum and raisins in a small bowl and set aside.
In a large mixing bowl, combine the milk, butter, eggs and vanilla extract. Sift in the dry ingredients and mix until well incorporated. Once you have mixed through the dry ingredients, pour the soaking raisins and the rum into the pudding batter and mix to combine. Divide the batter evenly among the prepared ramekins.
Sauce: In a bowl, mix together the brown sugar and cocoa powder. Sprinkle evenly over the top of the puddings. Pour ¼ cup boiling water onto each pudding over the back of the spoon.
Bake the puddings for 25 minutes, or until the tops spring back when touched.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.