Rum and Raisin Puddings

Rum and Raisin Pudding (800x579)tick-150x150[1]    Makes 2-4

  • 250g raisins
  •  75 ml rum
  • 75g butter, softened
  • 75g brown sugar
  • 2 small eggs
  • 70g fresh breadcrumbs
  • 75g self-raising flour
  • 1 tsp ground cinnamon
  1. In a bowl, mix the raisins with the rum, cover and leave for 1 hour to soak.
  2. Butter a 4 small (250ml) pudding basins, or 2 larger ones really well.
  3. In a large bowl, beat the butter and sugar together, then add the eggs, beating until well combined and smooth.
  4. Stir in the breadcrumbs, flour and cinnamon until almost combined, and add the rum and raisin mixture.
  5. Spoon mixture into the pudding basins and flatten the top.
  6. Cover with foil, and place in a large saucepan adding boiling water to half way up the basins. Turn heat down to a simmer.
  7. Put the lid on the pan and steam for 1-1½ hours.
  8. Serve with custard.

You may substitute half of the raisins for chopped dates if you wish.

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