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Rum And Raisin Pudding Recipe

Ingredients

How to make it

  • Double grease a 5 cup basin: melt 20g butter and grease inside of basin. Chill til firm. Repeat. double greasing makes it easier to remove pudding from basin when cooked.
  • Using an electric mixer, beat remaining butter and sugar til creamy. Add eggs, one at a time, beating well after each.
  • Sift flour over mixture. Add milk, rum and raisins and gently stir with a metal spoon until well combined.
  • Spoon into prepared basin. Level top with the back of a wet spoon.
  • Place a sheet of baking paper on a flat surface. Top with a sheet of foil. Make a pleat through the centre of both. Place over the basin and tie with string.
  • Place a saucer upside down in the base of a large saucepan. Sit basin on suacer. Pour in enough hot water to come half way up the sides. Bring to the boil, reduce heat and simmer for about 1 hour 30 mins, or until cooked through when tested with a skewer. Check wtare level and add more if necessary.
  • Remove pudding basin from saucepan and stand for 5 mins before turning out onto a serving plate.
  • Cut into wedges and serve with custard, if desired.

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The Cook

wrigggit Perth, Australia

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