Rum, Raisin and Chocolate Self-saucing Puddings
Photography by 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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!