Rum & raisin puddings

If you want to add more lacto ovo vegetarian recipes to your recipe box, Rum & raisin puddings might be a recipe you should try. This recipe makes 9 servings with 829 calories, 8g of protein, and 45g of fat each. For $1.69 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up dates, raisins, sunflower oil, and a few other things to make it today. 23 people have made this recipe and would make it again. It works well as a rather inexpensive dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a rather bad spoonacular score of 30%. If you like this recipe, take a look at these similar recipes: Rum Raisin Cupcakes with Rum Raisin Buttercream, Rum Cake with Rum Raisin Ice Cream and Island Fruit, and Steamed Pumpkin Puddings with Tennessee Rum Hard Sauce and Pumpkin Seed Brittle.

Servings: 9

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on. Whizz the dates and milk together in a food processor until you have a smooth pure, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven. Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs. To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas and reheat puddings for about 30-40 mins until hot. Serve with crme frache.

 

Step by step:

1. Heat oven to 180C/160C fan/gas

2. Mix the dates with the hot milk and set aside for 20 mins.

3. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish.

4. Put the kettle on.

5. Whizz the dates and milk together in a food processor until you have a smooth pure, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles.

6. Bake for 20-25 mins on a low shelf in the oven.

7. Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.

8. To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas and reheat puddings for about 30-40 mins until hot.

9. Serve with crme frache.

Nutrition Information:

covered percent of daily need