Chocolate rum and raisin puddings
These Chocolate Rum and Raisin Puddings feature a rich blend of milk chocolate and sweet raisins, enhanced by a hint of rum. Baked in a water bath for moisture, they are perfect for special occasions or a cozy dessert at home.
Cook time 50 min
Prep time 30 min
Ingredients:
1/2 cup butter1/2 cup brown sugar
3 eggs
1/2 cup self-raising flour
1/2 cup all-purpose white wheat flour
1/3 cup milk chocolate
1/2 cup raisins
1 cup water
Indulge in the rich, decadent flavors of our Chocolate Rum and Raisin Puddings. This dessert combines the smoothness of milk chocolate with the sweetness of raisins, all enhanced by a hint of rum. Perfect for special occasions or a cozy night in, these puddings are sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease 6 individual ramekins or a large pudding mold with butter. Set aside.
- In a small saucepan, bring 1 cup (250g) of water to a boil.
- Remove from heat, add the raisins and let them soak while you prepare the rest of the ingredients. This will plump up the raisins and make them juicier.
- In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Sift the self-raising flour and all-purpose flour together. Gradually add the flour mixture to the creamed butter and sugar, mixing until just combined.
- Fold in the melted milk chocolate until the batter is smooth and well mixed.
- Drain the soaked raisins and gently fold them into the batter.
- Evenly distribute the batter among the prepared ramekins or the large pudding mold.
- Place the ramekins or pudding mold in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins or mold (this creates a water bath that keeps the pudding moist and cooks it evenly).
- Carefully transfer the baking dish to the preheated oven.
- Bake for 25-30 minutes, or until the puddings are set and a toothpick inserted into the center comes out clean.
- Remove the puddings from the oven and allow them to cool slightly in the water bath for about 5 minutes.
- Carefully remove the ramekins from the water bath and serve warm.
Enjoy your delicious Chocolate Rum and Raisin Puddings, either warm from the oven or cooled to room temperature. The combination of chocolate, raisins, and rum is sure to delight your taste buds.
Chocolate rum and raisin puddings FAQ:
Bake the puddings for 25-30 minutes at 350°F (175°C). They are done when set and a toothpick inserted into the center comes out clean.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a warm oven before serving.
Yes, you can substitute raisins with other dried fruits like cranberries or chopped apricots for a different flavor, or use fresh berries for added moisture.
If the puddings are not set after the recommended baking time, return them to the oven and bake for an additional 5-10 minutes, checking for doneness with a toothpick.
Use 6 individual ramekins, typically 6 ounces each. Alternatively, you can use a large pudding mold if you prefer to bake it as one single dessert.
Cooking Tips:
- For an even richer flavor, soak the raisins in rum for at least an hour before starting the recipe.
- Make sure the butter is at room temperature before mixing to ensure a smooth batter.
- If you prefer a stronger chocolate flavor, consider using dark chocolate instead of milk chocolate.
- Serve the puddings with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- To make sure the puddings turn out moist, do not overbake them. Check for doneness with a toothpick; it should come out with a few moist crumbs attached.
Nutrition Facts
6 ServingsCalories 440kcal
Protein 7g
Carbohydrates 54g
Fiber 1.79g
Sugar 36g
Fat 22g
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