Rum and raisin self-saucing chocolate pudding perfect way to warm up this winter
With more than a swig of rum, this pudding is totally addictive.
RUM & RAISIN SELF-SAUCING CHOCOLATE PUDDING
Preparation 30 minutes plus 1 hour soaking
Cooking 45 minutes
1½ cups raisins
⅔ cup dark rum
125g butter, softened
1⅔ cup brown sugar
1¼ cups self-raising flour
⅓ cup dark Dutch cocoa
1 teaspoon baking powder
2 tablespoons maple syrup
mascarpone, vanilla bean ice cream or softly whipped cream to serve
muscatel clusters to garnish (optional)
Put the raisins in a small bowl and cover with ½ cup boiling water and ¼ cup of the rum. Leave to soak for 1 hour.
Preheat the oven to 160C. Butter a 23cm x 18cm baking dish with about 1 tablespoon of the butter. Beat 100g of the butter (reserve 1 tablespoon for the sauce) with 1 cup of the sugar until light and fluffy, then quickly beat in the eggs.
Add the raisins in their soaking liquid and stir to combine. Sift in the flour, cocoa and baking powder and stir together until well incorporated.
Pour into the prepared dish and smooth the top with the back of a tablespoon.
Put the remaining 1 tablespoon of butter in a jug with the remaining sugar, the maple syrup, 1½ cups boiling water and the remaining rum.
Stir to combine then pour onto the surface of the pudding over the back of a tablespoon.
Bake for 45 minutes then let sit for 10 minutes before serving with a spoonful of mascarpone, ice cream or softly whipped cream and muscatel clusters to garnish, if desired.