If you’re not a fan of rum, or if you’re cooking for children, replace the alcohol with 75ml just-boiled water.
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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
590
Ingredients
FOR THE SPONGE
75 g butter, melted, plus extra to grease
250 g self-raising flour
125 g light brown soft sugar
1 tsp. vanilla extract
1 medium egg
150 ml milk, at room temperature
FOR THE SAUCE
75 g light brown soft sugar
1 Tbsp. cornflour
50 g butter, chopped
100 g white chocolate, roughly chopped
75 ml golden rum, see intro
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease a rough 2.5 litre ovenproof serving dish. For the sponge, in a large bowl mix the flour and sugar. In a jug, whisk the melted butter, vanilla, egg and milk until combined.
Step 2Pour the milk mixture into the flour bowl and mix until smooth. Scrape into the prepared dish and smooth to level.
Step 3For the sauce, in a small bowl mix the sugar and cornflour until combined. Scatter over the top of the sponge batter.
Step 4In a medium pan, heat the butter, chocolate, rum and 250ml just-boiled water from a kettle, stirring until bubbling and smooth. Gently pour over the back of a dessert spoon on to the sponge batter (to help prevent making a hole in the pudding).
Step 5Bake for 35-40min, or until risen and golden. Leave to cool for 5min, then serve with cream or ice cream, if you like.
Per serving:
Calories: 590
Protein: 8g
Fat: 25g
Saturates: 15g
Carbs: 76g
Sugars: 43g
Fibre: 2g
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