Dive spoon-first into our delicious choc-raisin pudding with a sticky muscat drizzle.
The ingredient of Choc-raisin pudding with sticky muscat drizzle
- 375g raisins, finely chopped
- 200g (1 cup, firmly packed) dark brown sugar
- 270g unsalted butter, chopped
- 1 teaspoon bicarbonate of soda
- 150g (1 cup) self-raising flour
- 115g (3/4 cup) plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon Queen Baking Paste Cinnamon
- 2 eggs, lightly whisked
- 160ml (2/3 cup) muscat
- 200g (1 cup) brown sugar
- Silver cachous, to serve
- Edible silver leaf, to decorate
- Whipped double cream, to serve
The instruction how to make Choc-raisin pudding with sticky muscat drizzle
- Grease a 1.5L (6 cup) non-stick bundt or kugelhopf pan with melted butter. Place raisins, dark brown sugar, 150g butter and 250ml (1 cup) water in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer for 5 minutes. Remove from heat. Stir in bicarb. Set aside to cool completely.
- Preheat the oven to 180u00b0C/160u00b0C fan forced. Transfer raisin mixture to a large bowl. Stir in flours, cocoa and cinnamon paste until just combined. Add egg and 80ml (1 u20443 cup) muscat. Stir to combine. Pour into prepared pan. Place in a roasting pan. Pour enough hot water into roasting pan to come halfway up the side of cake pan. Cover roasting pan with foil. Bake for 21 u20442 hours or until a skewer inserted into pudding comes out clean. Set aside for 10 minutes to cool slightly.
- Stir the brown sugar and remaining 120g butter in a small saucepan over low heat until the sugar dissolves. Add the remaining 80ml (1 u20443 cup) muscat. Simmer for 2 minutes, until the sauce thickens.
- Invert the pudding onto a serving plate. Decorate with cachous and silver leaf. Serve with whipped cream and sauce.
Nutritions of Choc-raisin pudding with sticky muscat drizzlecalories: