The Yum List’s Mum has been cooking up a storm for this festive season. Here’s a recipe she tried with a chocolatey twist on the traditional Chrissy pudding.
Chocolate, Rum and Raisin Pudding Recipe
Serves 10 – 12
2 cups raisins
2 cups sultanas
1/2 cup rum
1 cup hot water
1 cup packaged bread crumbs
1 cup brown sugar
50g unsalted butter
1 tsp vanilla paste
1 cup plain flour
1/4 cup cocoa powder
1 tsp bi carb soda
Grease a 26cm round baba pan, (10 cup capacity)
Combine fruit, rum and half the water in a bowl. Stand, covered, at room temperature, to soak overnight.
Next day add remaining water to soaked fruit with breadcrumbs, sugar, butter and vanilla. Stir to combine. Add combined sifted flour, cocoa and soda. Stir to combine. Spoon into pan. Smooth over top. Cover tightly with a double layer of foil.
Place baba pan in a roasting pan. Pour enough water into pan to come halfway up the side of the pan.
Place in moderate oven (180 degrees C) for 2 hours. Remove from roasting pan. Stand, covered, for 10 minutes before turning out onto a plate.
1 cup cream
300g dark cooking chocolate, finely chopped
Heat cream and chocolate in saucepan over low heat. Stir until smooth and hot.
Serve warm pudding with hot chocolate sauce. It’s delicious with cream, custard or ice cream.
Pudding can be made a week in advance. Wrap tightly in plastic and store in fridge. Reheat in microwave. Chocolate sauce can be made two days ahead.