Easy Rum And Raisin Sponge Pudding

A simple, yet so delicious rum and raisin sponge pudding recipe. It’s a great way to use up raisins and leftover rum from the pantry. Serve warm with cream or ice cream for a lovely, aromatic, tasty dessert.

Ingredients

• 3 tbsp Rum
• 150 g Raisins OR sultanas
• 100 g Unsalted Butter (melted)
• 200 ml Milk (Full Fat)
• 4 Eggs
• 275 g Self-Raising Flour
• 1 tsp Baking Powder
• 150 g Golden Caster Sugar

Sauce

• 150 g Light brown Sugar
• 4 tbsp Rum

How to make rum and raisin pudding

• Combine the rum and raisins in a bowl and leave for 1 hour to plump up, or use a microwave for 45 seconds and leave them to cool.
• Preheat the oven to 180℃/160℃fan/Gas 4 and butter the oven-proof dish.
• Pour the melted butter and milk into a bowl and beat in the eggs. In another bowl, sift the flour and baking powder, then mix in the sugar. Add in the wet mixture along with the soaked raisins. Mix well and pour into the dish.

Rum Sauce

• Whisk the sugar and rum together in a jug and add 300ml boiling water. Pour the sauce over the batter (this will sink to the bottom as it bakes). Bake in the oven for 40-45 until the top is golden.
• Serve warm with custard or ice cream.

Why You’ll Love This Recipe

Storage

When cooled, cover it with cling film and keep it in the fridge for up to 4 days. Alternatively, freeze for up to 3 months.