rum and raisin puddings
- 1 cup (140g) chopped dates
- 1½ cups raisins
- ⅔ cups (160ml) dark rum
- 125g butter, softened
- 1 cup (175g) brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups (75g) plain (all-purpose) flour
- 1½ teaspoons baking powder
- ¼ cup (60ml) milk
- pure icing (confectioner’s sugar), to dust
- vanilla custard, to serve
- Place the dates, raisins and rum in a small saucepan over low heat and cook until the rum is absorbed and the fruit is plump. Set aside and cool completely. Preheat oven to 160°C (320°F).
- Place the butter, sugar and vanilla in an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well to combine. Sift over the flour and baking powder, add the milk and stir to combine. Add the cooled fruit mixture and stir through. Spoon the mixture into 6 x 1 cup-capacity (250ml) lightly greased muffin tins. Bake for 35 minutes or until cooked when tested with a skewer. Dust the warm puddings with icing sugar and serve with custard. Makes 6.
© DONNA HAY GROUP
