decadent rum ‘n’ raisin chocolate puddings with chocolate sauce

Cooking Directions

• Preheat oven to 180°C (160°C fan-forced).
• Heat raisins and rum in a small saucepan until boiling. Remove from heat and set aside to cool.
• Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
• Beat together the eggs, yolks and sugar until pale and doubled in volume. Add chocolate mixture, mixing until well combined. Fold in flour and cocoa with the raisins and mix well.
• Spoon mixture between 16 x 250ml capacity greased dariole moulds or muffin pans. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes.
• Meanwhile, for the sauce, combine all ingredients in a saucepan and heat until chocolate has melted and mixture is smooth.
• Turn puddings out onto serving plate and spoon over hot chocolate sauce. Accompany with a dollop of cream.