Rum Raisin Bread Pudding is a warm, comforting boozy dessert of custard soaked bread, plump rum saturated raisins, with a ...

Preheat the oven to 180°C. Soak the raisins in the rum for 30 minutes. Drain and save the rum. Cream the butter. Add the caster sugar and beat until light and fluffy. Separate the eggs ...

50g raisins soaked in 50ml of spiced rum for at least 2 hours (soak ... Serve on the side of the bread and butter pudding.

Oh my... this bread pudding is a mouthful of yum! The bread pudding itself is full of cinnamon flavor and yummy with the ...

Rum Raisin Bread Pudding at Miami Joe Coffee Co at Loews Miami Beach Hotel. At Miami Joe Coffee Co at Loews Miami Beach Hotel, a traditional rum raisin dessert made with fresh croissants ...

In a small dish, whisk together the eggs, milk, sugar, cinnamon and dark rum. Mix very well. When the waffle iron is hot, dunk one slice of bread in the egg mixture. Let it soak for 10 seconds.

Whether it be a warm, rich treat for the kids, a sophisticated rum-spiked dessert for the adults ... whisking well to combine. Add the raisin mixture and stir to combine. Pour the custard into ...

Soak the raisins in the rum for a couple of hours. Take 50ml of the cream and place in a saucepan with the honey. Bring to a simmer then cool for 5 minutes. Whip the rest of the cream and fold the ...

Heat up the alcohol in a saucepan and light in the pan or in a ladle before pouring onto your pudding for an impressive flame. There are several options with cream, custard, ice cream and brandy ...

Rick Stein adds sultanas and candied peel to his bread and butter pudding, and finishes it with caramelised icing sugar and an apricot glaze. Credit: James Murphy Preheat the oven to 190°C/ fan ...

This is my adaptation of a 1968 Edmonds Cookbook recipe for a steamed pudding. It is served with custard, what the French called creme anglaise. Once you know how to make real custard, powdered ...

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