Choc raisin pudding with sticky muscat drizzle

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How to make Choc raisin pudding with sticky muscat drizzle

  • Yield : 10
  • Prep Time : 0:15
  • Cook Time : 2:40
  • Total Time : 2:55

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 Preheat the oven to 180°C/160°C fan forced. Transfer raisin mixture to a large bowl. Stir in flours, cocoa and cinnamon paste until just combined. Add egg and 80ml (1 ⁄3 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 ⁄2 hours or until a skewer inserted into pudding comes out clean. Set aside for 10 minutes to cool slightly.
  • Step 3 Stir the brown sugar and remaining 120g butter in a small saucepan over low heat until the sugar dissolves. Add the remaining 80ml (1 ⁄3 cup) muscat. Simmer for 2 minutes, until the sauce thickens.
  • Step 4 Invert the pudding onto a serving plate. Decorate with cachous and silver leaf. Serve with whipped cream and sauce.

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