Buttery Chocolate and Raisin Pudding
Over a year ago
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Ingredients
- 350g Self raising flour
- 25g Cocoa powder
- 140g Butter
- 100g Light Muscovado sugar
- 1 Beaten egg
- 100g Raisins
- 4tbsp Brandy
- 100g Softened butter
- 200g Light muscovado sugar
Accompaniment
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Method
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1
Mix the raisins and brandy and leave to soak.
Sift the flour and cocoa together and add the butter. Rub the butter in until it looks like breadcrumbs. Stir in the sugar.
Add the milk and egg until the mix forms a soft dough.
Press 2/3 of the dough into a buttered 1 litre pudding basin.
Filling:
Beat the butter and sugar until light and fluffy then stir in the raisins and brandy.
Fill the pudding with the butter mix and cover the pudding with the remaining dough.
Cover the basin with a double layer of greaseproof paper with a pleat in the centre (to allow for the pudding rising) and tie down with string.
Put the pudding in a pan and pour boiling water in so that it comes 5cm up the sides of the pudding.
Steam for 2 hours topping up the water if neccessary.
Cool in the bowl for 5 minutes before turning the pudding out.
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