RUM RAISIN PUDDING CAKE WITH CUSTARD SAUCE

There’s something irresistible about one of the British Isles desserts, sered with warm custard sauce.  Here’s a boozy, sticky, upscale cake to get you started.  For a truly traditional taste, try the Bird’s Custard Sauce recipe below.  Otherwise, a scoop of soft vanilla ice cream will do the trick.

CAKE

• ½ cup butter, melted and cooled a bit
• ¾ cup whole milk
• 4 eggs
• 2 ¼ cups self-rising flour
• 1 tsp baking powder
• ¾ cup light brown sugar
• 3 tblsp dark rum
• ¾ cup gold raisins

SAUCE

• ¾ cup light brown sugar
• 4 tblsp dark rum
• 1 ¼ cups boiling water

For the cake:  First, plump up the raisins in the rum, either by microwaving for 30-40 seconds and letting them cool, or soaking them for an hour.  Pour the melted butter into a medium bowl and beat in the eggs for 3-4 minutes–or use a stand mixer.  Whisk the flour and baking powder in a large bowl then mix in the sugar.  Pour the butter/egg mixture into the flour mixture, add the raisins and any remaining rum, and mix well.  Pour batter into well-buttered 8 ½ X 11 baking dish. 

For the sauce:  Mix sugar and rum together in heatproof bowl and add boiling water.  Then pour sauce over batter in baking dish.  Bake 45 minutes or so in 356’ oven, until top is browned and firm to the touch. 

Serve with warm custard sauce or a little vanilla ice cream.

The Kitchen Hive

Bird’s Custard Sauce

You’ll need 2 tblsp Bird’s Custard powder, 2 tblsp sugar, and 2 cups milk.  Make a smooth paste with the Powder, sugar and a little of the milk, in a heatproof bowl.  Heat the rest of the milk to almost boiling.  Slowly pour the hot milk over the paste mixture, whisking constantly.  Then pour the mixture back into the saucepan and heat, stirring constantly, until sauce thickens.  Serve warm.