Want to whisk up a heartwarming dessert with mouthwatering Rum and Raisins? This rum and raisin pudding recipe has become my husband’s favourite. These little treats have a subtle flavour of rum which you can, of course, increase if you have rum lovers in your life. It consists of rum-soaked raisins, smooth dates, and a hint of bicarbonate soda for that extra fluffiness. Perfect for sweet lovers, this recipe promises a symphony of flavours in every spoonful.
Our star ingredients are, of course, the heavenly combination of rum and raisins. Soaked in the bold, aromatic liquor, the raisins take on a delightful flavour that pairs perfectly with the sweetness of the dates. I used a Thermomix to blend my ingredients together, but I’ve also included instructions for a conventional method.
Now, let’s talk about the magic of our sweet, sticky sauce. Made with butter, brown sugar, cream, a pinch of salt and a dash more of your favourite rum, it’s the crown jewel of our rum and raisin puddings. Drizzled over the top, it melts into the warm pudding, creating a sauce-soaked delight that’s simply irresistible.
To keep our puddings moist and fluffy, our Thermomix recipe recommends steaming them using the Varoma setting. But if you don’t have a Thermomix, you can also bake or use a Bain Marine in your oven. I’ve experimented with different sized Dariole moulds, and have ended up with 8 puddings using one set and leftovers with the smaller set. With the leftovers from the smaller set, I baked the remaining mixture in a mini loaf tin on low in my air fryer.
Serve these rum and raisin puddings warm with a generous scoop of your favourite rum and raisin or vanilla ice cream, and you’ve got a dessert that’s sure to impress. Whether you’re looking for a decadent treat for a dinner party or simply want to elevate your midweek meals, these rum and raisin puddings are your perfect match.
Tips for making Rum and Raisin pudding
- Don’t forget to choose your moulds carefully. If you’re baking at high temperatures, opt for silicone moulds over plastic dariole ones. You can even get creative with cupcake tins, ramekins, or a 7″ cake tin.
- If you prefer your puddings extra moist, try steaming instead of baking or use a bain-marie water bath in your oven. With our handy guide, you’ll be mastering these delicious rum and raisin puddings in no time!
- To elevate the rum taste, and for those that like a big rum hit, you could sprinkle a bit of rum onto the pudding right before serving. I prefer the subtle flavour of cooking the alcohol out a bit. As such, I’ve left the recipe as is. However, I know some of you out there that will want to drizzle a wee dram of rum.
Rum and Raisin Pudding
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- 1 Thermomix (optional)
- 8 – 10 ramekins or moulds See notes in post
- 130 g dates I like to cut my dates in half to make sure there are no pips
- 150 g hot milk conventional/cold milk Thermomix (For the conventional method just under boiling for the milk.)
- 1/2 tsp bicarbonate of soda
- 130 g raisins
- 70 g rum
- 100 g light olive oil or non flavoured oil
- 2 large eggs beaten with a fork
- 170 g plain flour
- 1 tsp baking powder
- 120 g brown sugar
For the sauce:
- 100 g unsalted butter
- 100 g brown sugar
- 100 g cream
- 50 g rum
- 50 g raisins
- 1 Pinch of flaked salt
- serve with cream, or rum and raisin ice-cream
Thermomix Method: Varoma Method (see notes for baking)
- Weigh the dates, bicarb and milk into your TM bowl and set for 10 minutes/80°/reverse speed + 1.
- In the meantime, let's prep our raisins. Pour boiling water over them, and allow the water to drain. Once drained, pop them back into a small bowl and add the rum. Give them a good stir and set aside to soak.
- Once your dates are done cooking weigh in the oil then blitz for about 10 seconds/speed 5 or until you've got a smooth purée. Scrape down and lift using your spatula.
- Add the eggs to the Thermomix bowl, and mix for 15 seconds/speed 3.5. Then sprinkle in the baking powder, flour, and sugar and give it 10 seconds/speed 4.
- Scrape down and lift using your spatula
- Time for the rum-soaked raisins! Toss 'em into the mix, and mix for 5 seconds/reverse speed + 4. Pour the mixture into the mould to about 3/4 full, then add the moulds to your Varoma bowl.
- With the puddings now in the bowl of the Varoma dish, place a sheet of baking paper on top of the puddings. Then pop the Varoma tray on top of that to keep the paper in place. Secure Varoma lid and steam 30 min/Varoma/speed 1, or until the puddings are cooked. *See the Video for tips. Remove Varoma, and place puddings into a thermal serving bowl or other large bowl and cover to keep warm or set aside to warm through and serve later. *See notes
- On to the sauce: Put the butter, sugar, cream and pinch of salt into the Thermomix jug, cook for 5 minutes/80°C /speed 2.5. Then crank it up to Varoma temperature for 2 minutes/speed 3. You're aiming for a smooth, shiny sauce, it will be runny when very hot. Stir in the rum and raisins for 5 seconds/ reverse speed + 2.
- To set aside and serve later, Loosen the puddings from the moulds using a blunt knife, and place them in a shallow baking dish. Store the puddings and sauce in a cool place for up to 24 hours (no need for refrigeration with them).
- To serve, reheat at 120°C for at least 20 minutes, with a baking paper-lined foil sheet over the baking dish. Spoon some of that delectable sauce over each pudding. If it’s separated a bit, just gently stir it back together. Finish it off with your choice of rum and raisin or vanilla ice cream – yum!
For the conventional method: Oven method
- Preheat your oven to 160°C fan. Mix the dates with the hot milk, set them aside for 20 minutes. Soak the raisins in boiling water, then transfer them to another bowl with the rum and set them aside.
- Grease your pudding moulds or cupcake tin and place them in a deep roasting tin or baking dish. Pour the hot milk over the dates and allow to sit for 5 minutes then add the oil and blend in a food processor or use a stick blender until smooth, then transfer to a large mixing bowl.
- Boil some water in a jug for later use.
- Add the eggs to your mixture, then sprinkle in the bicarb, flour, and sugar. Fold everything together. Next, mix in the rum-soaked raisins. Divide your mix between the pudding moulds, and pour boiling water into the baking tin until it reaches halfway up the sides of the moulds. Bake for 30-40 minutes on a low oven shelf.
- Check them with a skewer – you're aiming for sticky crumbs, not raw batter. For the sauce, melt the butter, sugar, cream and pinch of salt together in a pot. Increase the heat until it becomes a smooth, shiny sauce. Stir in the rum and raisins and allow it to cool a bit.
- To serve later. Remove the puddings from the moulds (a blunt knife might be handy here), and place them in a shallow baking dish. The puddings and sauce can be kept in a cool place for up to 24 hours, no fridge needed. Reheat in the oven at 120°C for at least 20 minutes.
- Serve the puddings with a spoonful of the raisin sauce. If it’s separated, just gently reheat and stir it back together. Don’t forget to top it off with your favourite rum and raisin or vanilla ice cream. Enjoy!