Recipe Choc-raisin pudding with sticky muscat drizzle : Easy, Special and Delicious

Recipe Choc-raisin pudding with sticky muscat drizzle : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Choc-raisin pudding with sticky muscat drizzle. This Recipe Choc-raisin pudding with sticky muscat drizzle : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Choc-raisin pudding with sticky muscat drizzle was necessary 15m, cook 2h 40m and serving 10. Attention: allergies . Without having to wait long, let's just check the Recipe Choc-raisin pudding with sticky muscat drizzle

Dive spoon-first into our delicious choc-raisin pudding with a sticky muscat drizzle.

Choc-raisin pudding with sticky muscat drizzle


14 Ingredients












  • 375g raisins, finely chopped










  • 200g (1 cup, firmly packed) dark brown sugar










  • 270g unsalted butter, chopped










  • 1 tsp bicarbonate of soda










  • 150g (1 cup) self-raising flour










  • 115g (3/4 cup) plain flour










  • 2 tbsp cocoa powder










  • 1 tsp Queen Baking Paste Cinnamon










  • 2 eggs, lightly whisked










  • 160ml (2/3 cup) muscat










  • 200g (1 cup) brown sugar










  • Silver cachous, to serve










  • Edible silver leaf, to decorate










  • Whipped double cream, to serve









  • Select all ingredients










4 Method Steps








  • Step 1


    Grease a 1.5L (6 cup) non-stick bundt or kugelhopf pan with melted butter. Place raisins, dark brown sugar, 150g butter and 250ml (1 cup) water in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer for 5 minutes. Remove from heat. Stir in bicarb. Set aside to cool completely.







  • Step 2


    Preheat the oven to 180°C/160°C fan forced. Transfer raisin mixture to a large bowl. Stir in flours, cocoa and cinnamon paste until just combined. Add egg and 80ml (1 ⁄3 cup) muscat. Stir to combine. Pour into prepared pan. Place in a roasting pan. Pour enough hot water into roasting pan to come halfway up the side of cake pan. Cover roasting pan with foil. Bake for 21 ⁄2 hours or until a skewer inserted into pudding comes out clean. Set aside for 10 minutes to cool slightly.







  • Step 3


    Stir the brown sugar and remaining 120g butter in a small saucepan over low heat until the sugar dissolves. Add the remaining 80ml (1 ⁄3 cup) muscat. Simmer for 2 minutes, until the sauce thickens.







  • Step 4


    Invert the pudding onto a serving plate. Decorate with cachous and silver leaf. Serve with whipped cream and sauce.


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