Rum, Raisin and Pineapple Puddings with Muscovado and Vanilla Cream
Rum, raisin and pineapple puddings
200g raisins
½ teaspoon baking soda
150ml boiling water
25ml rum ( optional – add same measure of extra water instead)
60g soft butter
100g soft brown sugar
2 eggs
125g self raising flour
Quarter of a fresh pineapple, core removed and cut into 1cm dice
50g dark muscovado sugar
Place the raisins in a bowl and pour over the boiling water. Add the baking soda and rum and allow to cool. Blend to a smooth puree.
Set oven to 160oc. Butter 6 ramekins or metal pudding moulds.
Beat the butter and sugar until pale and fluffy and add eggs one at a time. Fold in the raisin mixture and mix. Mix in the flour.
Divide the muscovado sugar among the bottom of the ramekins – sprinkling evenly.
Divide the pineapple on top.
Spoon in the sponge mixture.
Place ramekins in a roasting tray and pour boiling water half way up the tray.
Bake for about 20 minutes or until an inserted skewer comes out clean.
Rest for 5 minutes then turn onto plates.
Muscovado and vanilla cream
250ml double cream
50g muscovado sugar
1 teaspoon vanilla extract or paste
Whip the cream and mix in the sugar and vanilla.
Serve with the warm puddings.
