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Chocolate rum and raisin steamed pudding

Australian Gourmet Traveller recipe for chocolate rum and raisin steamed pudding.

By Rodney Dunn
  • 25 mins preparation
  • 2 hrs cooking plus standing
  • Serves 8
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Chocolate rum and raisin steamed pudding
Steamed puddings are pure, hearty comfort food. Rum and raisin is a favourite at GT, and adding chunks of dark chocolate only increases the pleasure. Pleating the paper and foil allows the pudding to expand as it rises above the bowl; be sure to tie the covering securely.


  • 100 ml dark rum
  • 40 gm seedless raisins
  • 150 gm caster sugar
  • 125 gm softened butter
  • 2 eggs
  • 125 gm plain flour, sieved
  • 1 tsp baking powder
  • 60 gm dark chocolate (70% cocoa solids), coarsely chopped
Cinnamon custard
  • 6 egg yolks
  • 150 gm caster sugar
  • 450 ml pouring cream
  • 375 ml (1½ cups) milk
  • 2 cinnamon quills


  • 1
    Warm rum in a small saucepan over medium heat, stir in raisins, cover and stand until raisins are plump (20 minutes).
  • 2
    Beat sugar and butter in an electric mixer until pale and fluffy (4-5 minutes). Add eggs one at a time, beating well after each addition. Sift in flour and baking powder, stir to combine, then stir in chocolate and raisin mixture. Spoon into a buttered and floured 1.8-litre pudding bowl, cover with a piece of buttered pleated baking paper, then a piece of pleated foil, and secure with kitchen string. Place pudding bowl in a large saucepan, fill with enough hot water to come halfway up sides of bowl, bring to the boil over high heat, then reduce heat to low, cover and simmer for 2 hours.
  • 3
    Meanwhile for cinnamon custard, whisk yolks and sugar in a bowl until sugar dissolves (2-3 minutes). Bring cream, milk and cinnamon to the boil in a saucepan over medium heat, add to egg yolks and whisk to combine. Return to pan and stir continuously until mixture coats the back of a spoon (3-4 minutes). Strain into a jug, and serve warm or refrigerate until required.
  • 4
    To serve, invert pudding onto a serving plate and serve hot with cinnamon custard.


This recipe is from the August 2012 issue of .

  • Author: Rodney Dunn