Rum & raisin puddings

• dates↗200g g
• hot milk225ml ml
• raisins↗200g g
• rum↗100ml ml
• sunflower oil↗150ml ml

  plus extra for greasing

• eggs↗3

  beaten with a fork

• bicarbonate of soda↗1 tsp tsp
• self-raising flour↗250g g
• soft light muscovado sugar↗175g g
• crème fraîche↗

  to serve

• salted butter↗140g g
• soft light muscovado sugar↗140g g
• double cream↗300ml ml
• rum↗50ml ml
• raisins↗50g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.

2. 2

   Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.

3. 3

   Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.

4. 4

   To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.