Equipment
* optional
Ingredients
Raisin Soak
- 100 g raisins
- 45 ml dark rum
Pudding Batter
- 150 g all-purpose flour
- 100 g granulated sugar
- 8 g baking powder
- 3 g ground cinnamon
- 2 g ground ginger
- 1 g ground nutmeg
- 2 g salt
- 120 ml whole milk, room temperature
- 55 g unsalted butter, melted and slightly cooled
- 5 ml vanilla extract
Rum and Brown Sugar Syrup
- 200 g dark brown sugar, packed
- 30 g unsalted butter
- 45 ml dark rum
- 240 ml water, boiling
- 1 g salt
Rum Whipped Cream
- 240 ml heavy whipping cream, cold
- 25 g powdered sugar
- 15 ml dark rum
- 2 ml vanilla extract
Nutrition (per serving)
Method
Combine the raisins and dark rum in a small bowl. Allow them to soak for at least 20 minutes to plump and absorb the rum.
Preheat the oven to 175°C or 350°F. Thoroughly grease the 2-liter baking dish with butter to prevent the pudding from sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly distributed.
Pour the whole milk, melted unsalted butter, and vanilla extract into the dry ingredients. Stir gently until just combined, then fold in the soaked raisins along with any unabsorbed rum. Spread this thick batter evenly into the prepared baking dish using a rubber spatula.
In a medium saucepan, combine the dark brown sugar, butter, dark rum, boiling water, and salt. Stir over low heat just until the butter melts and the sugar is fully dissolved to form a thin, hot syrup.
Carefully pour the hot syrup over the back of a large spoon to cascade it gently and evenly across the top of the pudding batter. Do not stir the syrup into the batter. This step is crucial for creating the distinct cake and sauce layers.
Bake in the preheated oven for 35 to 40 minutes. The pudding is done when the cake center springs back to a gentle touch and the thick, bubbling brown sugar sauce has settled beneath the sponge.
While the pudding cools slightly, place the cold heavy whipping cream, powdered sugar, dark rum, and vanilla extract in a stand mixer bowl. Whip until soft, billowy peaks form.
Serve the warm pudding immediately, making sure to spoon the rich sauce from the bottom of the baking dish over each sponge portion. Top generously with the rum whipped cream.
Chef's Notes
- Using a dark, robust rum like a Jamaican aged rum or blackstrap rum will significantly deepen the molasses notes of the brown sugar syrup.
- Do not be alarmed when pouring the watery syrup over the batter. As the dessert bakes, the batter expands and rises through the syrup, naturally separating into a fluffy sponge top and a thick sauce beneath.
- The heat of the boiling water in the syrup jumpstarts the leavening process the moment it hits the batter, which is essential for achieving the light, airy texture of the sponge.
- If you prefer a non-alcoholic version, you can substitute the rum in the soak and syrup with apple cider, and use a dash of rum extract in the whipped cream.
Storage
Refrigerator: 4 days — Store the pudding and its sauce together in an airtight container to maintain moisture.
Reheating: Reheat individual portions in the microwave for 30 to 45 seconds to restore the liquid state of the brown sugar sauce.
