Chocolate rum and raisin pudding
Chocolate Rum and Raisin Pudding combines rich dark chocolate, chewy rum-soaked raisins, and a hint of cocoa for a luscious dessert. This simple recipe results in a moist and decadent treat that's perfect for any occasion.
Cook time 40 min
Prep time 15 min
Ingredients:
1/3 cup raisins1 cup self-raising flour
1 tbsp dry cocoa powder
1/2 cup sugar
1/3 cup milk (1% fat)
1 egg
1/3 cup butter
1/2 cup dark chocolate
1/3 cup rum
Indulge in the decadent flavors of our Chocolate Rum and Raisin Pudding. This dessert seamlessly blends rich chocolate with the distinct notes of rum and the chewiness of raisins, creating a treat that’s perfect for any occasion. Let's dive into how you can prepare this delightful pudding with ease.
Instructions:
Preheat your oven to 350°F (175°C). Grease a pudding mold or baking dish with butter and set aside.
Place the raisins in a small bowl and cover with the rum. Let them soak for at least 15-20 minutes to absorb the rum flavor.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and allow to cool slightly. In a separate bowl, whisk together the milk and egg. Gradually add the melted butter to the milk and egg mixture, stirring continuously until well combined.
In a large mixing bowl, sift together the self-raising flour and dry cocoa powder. Stir in the sugar until evenly mixed.
Make a well in the center of the dry ingredients. Pour in the wet mixture and gently fold in until just combined. Be careful not to overmix.
Chop the dark chocolate into small chunks. Drain the soaked raisins (reserving the rum) and add them, along with the chocolate chunks, to the batter. Gently stir to distribute evenly.
Pour the batter into the prepared pudding mold or baking dish, smoothing the top with a spatula.
Place the mold or dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pudding to cool in the mold or dish for about 10 minutes before turning it out onto a serving plate. You can lightly drizzle the reserved rum over the top for extra flavor if desired.
Slice and serve the pudding warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
There you have it – a sumptuous Chocolate Rum and Raisin Pudding that’s sure to impress your guests and satisfy your sweet tooth. With its rich and complex flavors, this dessert is bound to become a favorite. Enjoy every delightful bite!
Chocolate rum and raisin pudding FAQ:
The pudding should be baked in a preheated oven at 350°F (175°C) for about 35-40 minutes. To check if it's done, insert a toothpick into the center; it should come out clean.
Store any leftover chocolate rum and raisin pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave or enjoy it cold.
Yes, you can substitute dark chocolate with semi-sweet or bittersweet chocolate, but the flavor will be slightly different. Adjust the sugar if using sweeter chocolate.
If you prefer to avoid alcohol, you can substitute the rum with an equal amount of apple juice or a non-alcoholic rum extract mixed with water. However, the flavor will differ.
The pudding is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should pull away slightly from the sides of the pan.
Cooking Tips:
- Soak the raisins in the rum for at least 30 minutes to let them plump up and absorb the flavors.
- Ensure all your ingredients are at room temperature for a smoother batter.
- Use a high-quality dark chocolate to enhance the depth of flavor.
- Gently fold the flour into the mixture to avoid over-mixing, which can make the pudding dense.
- Use a toothpick to check if the pudding is done; it should come out clean when inserted into the center.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra touch of indulgence.
Nutrition Facts
4 ServingsCalories 490kcal
Protein 10g
Carbohydrates 80g
Fiber 6g
Sugar 44g
Fat 30g
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