50 grams raisins
90 grams butter, melted
2 large eggs, size 7, beaten
1 teaspoon vanilla extract
125 grams plain flour
115 grams caster sugar
2 teaspoons baking powder
¼ cup good-quality cocoa powder
180 grams soft brown sugar
2 tablespoons cocoa powder
1 cup boiling water
Equipment: Grease four 250ml heatproof ramekins with butter.
Preheat the oven to 180ºC.
Place the rum and raisins in a small bowl and set aside.
In a large mixing bowl, combine the milk, butter, eggs and vanilla extract. Sift in the dry ingredients and mix until well incorporated. Once you have mixed through the dry ingredients, pour the soaking raisins and the rum into the pudding batter and mix to combine. Divide the batter evenly among the prepared ramekins.
Sauce: In a bowl, mix together the brown sugar and cocoa powder. Sprinkle evenly over the top of the puddings. Pour ¼ cup boiling water onto each pudding over the back of the spoon.
Bake the puddings for 25 minutes, or until the tops spring back when touched.