Spiced rum and raisin bread pudding recipe

Ingredients

• 100 g raisins
• 120 ml spiced rum
• 4 large eggs
• 480 ml whole milk
• 225 g sugar
• 1/2 tsp nutmeg
• 1/2 tsp vanilla flavouring
• 1/4 tsp cinnamon
• 175 ml whipping cream
• 2 Chelsea buns, cut into 2cm cubes
• 110 g unsalted butter
• 175 g brown sugar
• 2 tbsp spiced rum
• 3/4 tsp ground cinnamon
• pinch of nutmeg
• 120 ml whipping cream

Method

1. Put the raisins and 120ml spiced rum in a bowl and leave them to soak for as long as practical.
2. Whisk the eggs with the milk, white sugar, nutmeg, vanilla, cinnamon and the first 175ml cream. Drain the raisins, then fold them into the custard with the cubes of Chelsea bun.
3. Transfer the mixture to a greased baking dish, cover and refrigerate for at least 2 hours.
4. Heat the oven to 180°C (gas 4). Uncover the pudding and bake for about 1 hour, until golden and set through. Let it stand while the sauce is prepared.
5. For the sauce, melt the butter and brown sugar together in a saucepan. After about 2 minutes, add the remaining rum, cinnamon, nutmeg and 120ml cream. Simmer for about 5 minutes, until slightly thickened.
6. Spoon the warm pudding into bowls and serve with the rum sauce.