Baking

Mocha raisin pudding

mocha raisin pudding
6
45M

Ingredients

Mocha sauce
Boozy muscatels

Method

1.Have butter and eggs at room temperature.
2.Preheat oven to 180°C (160°C fan forced). Grease six 1-cup (250ml) pudding bowls well.
3.Combine raisins, soda, coffee and the boiling water in medium heatproof bowl, stand 15 minutes.
4.Chop chocolate coarsely.
5.Beat butter, eggs, sugar and extract in small bowl with electric mixer until light and fluffy (mixture will curdle at this stage, but will come together later), transfer mixture to large bowl. Stir in sifted flours, milk, chocolate and raisin mixture. Spoon mixture into pudding bowls.
6.Place puddings in large baking dish, pour in enough boiling water to come halfway up sides of bowls. Lay a piece of baking paper, then a sheet of foil over the top of the dishes. Bake about 20 minutes.
7.Meanwhile, make mocha sauce. Break chocolate into medium saucepan, add sugar, butter, cream and coffee. Stir over heat until smooth.
8.Boozy muscatels. Combine sugar, the water and bourbon in medium saucepan, stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, 3 minutes. Add muscatels, simmer, uncovered, 2 minutes.
9.Remove puddings from baking dish, stand in bowls 5 minutes before turning onto serving plates. Serve warm puddings with sauce and muscatels.

It is fine to use just the one 300ml carton of cream for the mocha sauce.

Note

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