Raisin pudding


Ingredients 12
Servings 6
Time

Ingredients

  • 270
    g
    soft brown sugar
  • 50
    ml
    soft butter
  • 800
    ml
    water
  • 15
    ml
    cream
  • 2
    extra-large eggs, beaten
  • 100
    g
    cake flour
  • 7
    ml
    baking powder
  • 2
    ml
    salt
  • 50
    g
    wholewheat flour
  • 75
    g
    seedless raisins, soaked in
  • 30
    ml
    brandy
  • 2
    ml
    vanilla essence
 

Method

 
Preheat oven to 180 ºC (350 ºF). Mix 250 ml of the brown sugar, 15 ml of the butter and water in a saucepan. Bring to the boil for 10 minutes. Pour sauce into an ovenproof dish, but set 50 ml aside and mix cream with it. Keep warm. Cream remaining brown sugar and butter together. Add eggs and beat. Sift dry ingredients together and fold into egg mixture. Return husks left behind in sieve to mixture. Fold raisins, brandy and vanilla essence into mixture. Drop spoonfuls of batter into sauce in dish and bake for 40 minutes or until done. Pour over remaining sauce when pudding comes out of oven. Serve hot with custard.
 

Read more on: bake  |  fruit
 

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