tip
Swap the rum for nonalcoholic rum or apple juice if you’re serving to children or those not drinking alcohol.
Shoot director LAURIE NEWMAN | Food stylist LIBBY SILBERMANN Stylist HANNAH WILKINSON
SERVES 8 PREP 20 mins plus optional soaking COOK 40-45 mins EASY V
3 tbsp rum
150g raisins
100g unsalted butter, melted and cooled slightly, plus extra for the baking dish
200ml whole milk
4 eggs
275g self-raising flour
1 tsp baking powder
150g golden caster sugar custard or ice cream, to serve For the sauce
150g light muscovado sugar
4 tbsp rum
1 Combine the rum and raisins in a small bowl and leave for 1 hr for the raisins to plump up. Alternatively, microwave on high for 45 seconds, then set aside to cool. Heat the oven to 180C/160C fan/gas 4 and butter a deep baking dish (ours was 27 x 22cm and 5cm deep).
2
Pour the melted butter and milk into a bowl or jug and beat in the eggs. Sift the flour and baking powder into a large bowl, then mix in the caster sugar. Pour the wet ingredients into the dry along with the soaked raisins and stir everything together until well combined. Pour the batter into the prepared dish.
3
For the sauce, whisk the sugar and rum together in a heatproof jug or bowl, then pour in 300ml boiling water. Pour the sauce into the dish over the batter (don’t worry if it looks messy at this stage, the sauce will sink to the bottom as it bakes). Bake for 40-45 mins until the top is golden. Serve warm with custard or cream, if you like.