This recipe is ideal if you’re looking for a rich, great tasting spiced sponge dessert with less sugar than traditional recipes. I tried making this low-fat as well as low-sugar, but the full-fat butter was imperative for getting the gooey, sensual taste you expect from a rum & raisin pudding. If you’re a diabetic or simply want to reduce your sugar intake, leave out the raisins.
For the pudding:
- 4 eggs – whisked
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon mixed spice
- 2 tablespoons cocoa powder (optional)
2 tablespoons coconut oil – melted
1/2 teaspoon baking powder
145g unsalted butter – melted
100g almond meal
50g coconut flour
100g sugar free dark chocolate – melted
40 mls dark rum
- 50g sun-dried raisins (optional)
For the custard:
- 3 egg yolks
- 1 tsp lemon juice
- 600ml skimmed milk
- ½ tsp vanilla extract
- Pinch of salt
- 1 tbsp honey
- Pre-heat the oven to 200oC.
- In a large mixing bowl, cream together the butter, almond meal and flour.
- Once well combined add in all the rest of the ingredients, minus the rum.
- Combine together until you have a slightly runny mixture. Now you can add half of the rum, and keep adding to taste.
- Divide the mixture amongst small ramekins, filling ¾ full.
- Place the ramekins in a shallow tray of water and bake in the middle of the oven for 20 minutes.
- Now you can make the custard… beat together the yolks, lemon, honey and vanilla.
- Once fully mixed, throw in 2 tbsp of the milk and continue beating.
- Heat the remaining milk in a saucepan until just boiling.
- Pour the hot milk over the yolk mixture and mix rapidly (otherwise you’ll end up with scrambled eggs!).
- Return all the mixture back to the saucepan and place over a low heat. Keep mixing this until it’s thick enough. Don’t mix or heat it for too long as it will likely curdle.
- Leave the mixture to cool, then strain to remove any lumps.
- Douse the pudding with the remaining rum, letting it soak in. Then you can pour over your custard. Yum! 🙂