Rum-soaked raisin steamed sponge pudding with double cream custard

For a delectable dessert, get a little steamy in the kitchen with feather-light rum-soaked raisin puddings and creamy custard from Brian Turner
By Brian Turner
Rum-soaked raisin steamed sponge pudding with double cream custard
  • Rating:
  • Serves: 6
  • Cook Time: 1.7666666666666666 hours 46 minutes
  • Prep Time: 40 minutes plus 1 hr soaking for raisins
  • Effort: easy


For the sponge pudding

  • 2 tbsp dark rum
  • 225 g raisins
  • 115 g unsalted butter
  • 115 g caster sugar, unrefined
  • 2 eggs, beaten
  • 1 egg yolks
  • 200 g self-raising flour
  • 1 pinches baking powder
  • 1 tbsp single cream
  • 1 tbsp flour

For the custard

  • 300 ml milk
  • 300 ml double cream
  • 1 vanilla pods
  • 6 egg yolks
  • 85 g unrefined caster sugar


1. Soak the raisins in the rum for one hour. 2. Cream the butter and sugar until almost white. 3. Beat in the eggs and extra yolk, a little at a time, until fully incorporated. 4. Sieve the flour and baking powder and add carefully to the mixture, and then add the cream. 5. Drain the raisins, sprinkle with flour and then shake off any excess. 6. Lightly grease six individual pudding moulds with butter. 7. Carefully add the raisins to the pudding mixture and spoon into the moulds. Secure with greased greaseproof and string. Steam for one and a half hours until risen and springy to the touch. 8. To make the custard, bring the milk and half of the double cream to the boil with the vanilla seeds. 9. Meanwhile beat the egg yolks and sugar together. Pour the milk and cream mixture onto the sugar, stirring all the time. 10. Pour the mixture back into the pan and heat through slowly. Do not boil. Stir continuously until the sauce coats the back of a spoon. 11. Whip the remaining cream. Remove the sauce from the heat, beat in whipped cream and serve immediately with the steamed pudding.

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