Chocolate rum and raisin puddings
These Chocolate Rum and Raisin Puddings feature a rich blend of dark chocolate, aromatic rum, and plump raisins, creating a decadent dessert. Baked to perfection, they're perfect for impressing guests or indulging yourself.
Cook time 45 min
Prep time 15 min
Ingredients:
1/3 cup rum1/3 cup raisins
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla extract
2 eggs
1/3 cup dry cocoa powder
1/4 cup all-purpose white wheat flour
1/2 cup self-raising flour
1/4 cup milk (1% fat)
1/2 cup dark chocolate
Indulge your taste buds with these decadent Chocolate Rum and Raisin Puddings, the perfect balance of rich chocolate, aromatic rum, and sweet, plump raisins. This dessert is sure to impress and satisfy even the most discerning of palates.
Instructions:
- In a small bowl, combine the 1/3 cup of rum and 1/3 cup of raisins. Let them soak for at least 30 minutes to allow the raisins to absorb the rum and plump up.
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, melt the 1/2 cup of butter over low heat. Once melted, remove from the heat.
- Add the 1/2 cup of brown sugar and 1 teaspoon of vanilla extract to the melted butter. Stir until well combined.
- Allow the mixture to cool slightly, then beat in the 2 eggs one at a time until fully incorporated.
- In a separate bowl, sift together the 1/3 cup of dry cocoa powder, 1/4 cup of all-purpose flour, and 1/2 cup of self-raising flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently just until combined.
- Pour in the 1/4 cup of milk and continue stirring until you have a smooth batter.
- Fold in the soaked raisins along with any remaining rum and the 1/2 cup of dark chocolate chopped into small pieces.
- Grease eight individual pudding molds or ramekins.
- Divide the batter evenly among the molds, filling each about three-quarters full.
- Place the molds on a baking tray and bake in the preheated oven for 20-25 minutes, or until the puddings are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the puddings to cool slightly in the molds before turning them out onto serving plates.
- Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
These Chocolate Rum and Raisin Puddings are a luxurious dessert that combines the richness of chocolate with the warm flavors of rum and raisins. Follow these tips and instructions to create a show-stopping dessert that will leave your guests asking for more. Enjoy your culinary creation!
Chocolate rum and raisin puddings FAQ:
Bake the puddings in a preheated oven at 350°F (175°C) for 20-25 minutes. They are done when set, and a toothpick inserted in the center comes out with a few moist crumbs.
The puddings are done when they are set in the center, and a toothpick inserted should come out with a few moist crumbs, indicating they are baked but still moist.
Yes, you can substitute the rum with a non-alcoholic option, such as apple juice or grape juice, to soak the raisins, though the flavor will differ.
Use eight individual pudding molds or ramekins for baking. Ensure they are greased and filled about three-quarters full with the batter.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Tips:
- Soak the raisins in rum overnight for a more intense flavor.
- Use high-quality dark chocolate for the best results.
- Ensure all ingredients are at room temperature before mixing to avoid curdling.
- Fold the dry ingredients gently to keep the batter light and airy.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent touch.
Nutrition per serving
6 ServingsCalories 380kcal
Protein 8g
Carbohydrates 55g
Fiber 6g
Sugar 30g
Fat 27g
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