Steamed puddings are pure, hearty comfort food. Rum and raisin is a favourite at GT, and adding chunks of dark chocolate only increases the pleasure. Pleating the paper and foil allows the pudding to expand as it rises above the bowl; be sure to tie the covering securely.
Ingredients
Cinnamon custard
Method
Main
1.Warm rum in a small saucepan over medium heat, stir in raisins, cover and stand until raisins are plump (20 minutes).
2.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.
3.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.
4.To serve, invert pudding onto a serving plate and serve hot with cinnamon custard.
This recipe is from the August 2012 issue of .
Notes
