RUM, RAISIN & CHOCOLATE SELF-SAUCING PUDDINGS
- — FOR THE BATTER (–)
- 70 ml Rum
- 50 g Raisins
- 170 ml Milk
- 90 g Butter, melted
- 2 large Eggs, beaten
- 1 tsp Vanilla extract
- 125 g Plain flour
- 115 g Caster sugar
- 2 tsp Baking powder
- ¼ cup Good-quality cocoa powder
- — FOR THE SAUCE (–)
- 180 g Soft brown sugar
- 2 tbsp Cocoa powder
- 1 cup Boiling water
- Grease four 250ml heatproof ramekins with butter.
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Preheat the oven to 180ºC.
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Place the rum and raisins in a small bowl and set aside.
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In a large mixing bowl, combine the milk, butter, eggs and vanilla extract.
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Sift in the dry ingredients and mix until well incorporated. Once you have mixed through the dry ingredients, pour the soaking raisins and the rum into the pudding batter and mix to combine.
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Divide the batter evenly among the prepared ramekins.
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FOR THE SAUCE
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In a bowl, mix together the brown sugar and cocoa powder.
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Sprinkle evenly over the top of the puddings.
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Pour ¼ cup boiling water onto each pudding over the back of the spoon.
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Bake the puddings for 25 minutes, or until the tops spring back when touched.
