Chocolate rum and raisin steamed pudding


  • Serves 8 people

  • 100 ml dark rum
  • 40 gm seedless raisins
  • 150 gm caster sugar
  • 125 gm softened butter
  • 2 eggs
  • 125 gm plain flour, sieved
  • 1 tsp baking powder
  • 60 gm dark chocolate (70% cocoa solids), coarsely chopped
  • Cinnamon custard
  • 6 egg yolks
  • 150 gm caster sugar
  • 450 ml pouring cream
  • 375 ml (1½ cups) milk
  • 2 cinnamon quills
01   Warm rum in a small saucepan over medium heat, stir in raisins, cover and stand until raisins are plump (20 minutes).
02   Beat sugar and butter in an electric mixer until pale and fluffy (4-5 minutes). Add eggs one at a time, beating well after each addition. Sift in flour and baking powder, stir to combine, then stir in chocolate and raisin mixture. Spoon into a buttered and floured 1.8-litre pudding bowl, cover with a piece of buttered pleated baking paper, then a piece of pleated foil, and secure with kitchen string. Place pudding bowl in a large saucepan, fill with enough hot water to come halfway up sides of bowl, bring to the boil over high heat, then reduce heat to low, cover and simmer for 2 hours.
03   Meanwhile for cinnamon custard, whisk yolks and sugar in a bowl until sugar dissolves (2-3 minutes). Bring cream, milk and cinnamon to the boil in a saucepan over medium heat, add to egg yolks and whisk to combine. Return to pan and stir continuously until mixture coats the back of a spoon (3-4 minutes). Strain into a jug, and serve warm or refrigerate until required.
04   To serve, invert pudding onto a serving plate and serve hot with cinnamon custard.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.







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