A lovely pudding when you are in need for comfort with the wonderful taste of rum and raisins, something I have appreciated only since moving to Spain – the rum and raisin ice cream here in Nerja is absolutely fabulous.
140 grams good quality raisins
2 tbsp dark aged rum (use brandy if you don´t like rum)
115 grams unsalted butter
115 grams caster sugar, unrefined
2 whole fresh eggs plus 1 egg yolk – lightly beaten
200 grams plain white flour
1.5 tsp baking powder
1/2 tsp fine salt
1 tbsp crème fraîche
300 ml whole milk
150 ml crème fraîche
1 vanilla pod – split lengthways, seeds scraped out
150 ml double cream
6 large fresh egg yolks
80 grams unrefined caster sugar
- Warm the rum until hot, not boiling; halve the raisins and place into a small heatproof bowl. Pour the rum over the raisins, toss then cover with clingfilm, leave to soak for one hour. Drain – dry the raisins with kitchen paper towel, toss in the flour.
- Grease six individual ovenproof pudding moulds with butter.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs and egg yolk – one tablespoon at a time – beating well between each addition.
- Sift the flour, baking powder and salt into a bowl, stir with a whisk to combine.
- Sieve over the mixture, fold in along with the cream.
- Fold in the raisins, divide between the moulds.
- Place a circle of buttered greaseproof and foil over the top of each mould, pleated in the centre, secure with fine string.
- Steam for 1 hour 30 minutes – the puddings should be risen and springy to the touch.
- Put the milk, crème fraîche and vanilla seeds into a saucepan, bring to the boil.
- Meanwhile, put the eggs and sugar into a large heatproof bowl, whisk until blended.
- Slowly – pour the hot milk and cream into the bowl, while whisking continuously.
- Return to the rinsed out saucepan, warm slowly – without boiling – stirring continuously with a wooden spoon until the sauce thickens to coat the back of the spoon; remove from the heat.
- Whisk the double cream until soft peaks form, stir into the custard.
- Serve immediately with the steamed pudding.