Super Food Ideas - June 2012 , Page 92 Recipe by Cathie Lonnie Photography by Jeremy Simons
1/2 cup raisins, chopped
2 tablespoons dark rum, warmed (see note)
75g dark chocolate, chopped
125g butter, chopped
1/4 cup brown sugar
1/3 cup plain flour
1/4 cup self-raising flour
1 tablespoon cocoa powder
Double cream, to serve
100g dark chocolate, chopped
1/3 cup thickened cream
Preheat oven to 200°C/180°C fan-forced. Grease 4 holes of a 6 hole, 3/4 cup-capacity texas muffin pan. Combine raisins and warm rum in a small bowl. Stand for 15 minutes.
Meanwhile, combine chocolate and butter in a small saucepan over low heat. Stir for 2 to 3 minutes or until chocolate is melted and mixture is smooth. Remove from heat.
Using an electric mixer, beat eggs and sugar for 3 to 4 minutes or until thick and creamy. Beat in warm chocolate mixture. Fold in raisin mixture. Sift over flours and cocoa. Fold to combine. Spoon mixture into prepared holes. Bake for 15 minutes or until puddings have risen but are still slightly soft in the centre. Stand in pan for 5 minutes. Turn out onto serving plates.
Meanwhile, make Chocolate sauce: Combine chocolate and cream in a small saucepan over low heat. Stir for 3 to 4 minutes or until chocolate is melted and mixture is smooth. Drizzle puddings with sauce and serve with double cream.