Name: Rum and raisin puddings
Cook time: 60 min
Total time: 60 min
Ingredients: 500 gram raisins, coarsely chopped; 1/4 cup dark rum; 150 gram butter, chopped, at room temperature, plus 30 g butter extra, melted; 3/4 cup firmly packed brown sugar; 3 eggs; 1/2 cup plain flour; 1/2 cup self-raising flour; 1 teaspoon ground cinnamon; 1 1/2 cup fresh breadcrumbs; 1/2 cup hazelnut meal; 1/3 cup chopped roasted hazelnuts; 1/4 cup milk; custard, vanilla ice-cream, to serve

Ingredients

500 gram raisins, coarsely chopped

1/4 cup dark rum

150 gram butter, chopped, at room temperature, plus 30 g butter extra, melted

3/4 cup firmly packed brown sugar

3 eggs

1/2 cup plain flour

1/2 cup self-raising flour

1 teaspoon ground cinnamon

1 1/2 cup fresh breadcrumbs

1/2 cup hazelnut meal

1/3 cup chopped roasted hazelnuts

1/4 cup milk

custard, vanilla ice-cream, to serve

Method

1.In a large bowl, combine raisins and ruin. Cover and set aside for 1 hour.

2.Preheat oven to moderately slow, 160°C. Brush 8 x 1-cup pudding moulds with melted butter. Line the bases with baking paper (see tip).

3.In a medium bowl, using an electric mixer. beat butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well after each addition.

4.Sift flours and cinnamon together. Fold into creamed mixture with raisin mixture, breadcrumbs, hazelnut meal, hazelnuts and milk. until well combined. Spoon into prepared moulds and smooth top.

5.Arrange puddings in a large baking dish. Pour boiling water into baking dish to reach halfway up the sides of the moulds. Cover whole dish with a layer of baking paper and then foil, scrunching the sides to seal.

6.Bake for 1 hour, until a skewer inserted into the centre comes out clean. Remove cover and cool. Unmould and serve with custard and ice-cream.

Line pudding moulds with a small square of baking paper – it can even extend up the sides. Wrap each pudding in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to six months. Defrost overnight at room temperature. To reheat, remove foil and heat in microwave on Medium (50% power), for 1 minute per pudding, or until warmed through.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%