Rum and Raisin Chocolate Pudding Cake

8
Servings
30m
Prep Time
55m
Cook Time
1h 25m
Ready In


"From one of our national supermarkets and their free monthly magazine. NOTE - for the cake mix and frosting Betty Crocker brand was specified."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (227.7 g)
  • Calories 580.1
  • Total Fat - 38.9 g
  • Saturated Fat - 21.9 g
  • Cholesterol - 418.7 mg
  • Sodium - 839 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 10.3 g
  • Protein - 25.7 g
  • Calcium - 405.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C and grease an 8-cup (2 litre) pudding basin and line the base with a disc of baking paper.

Step 2

Combine the raisin and rum or apple juice in a small bowl and set aside for 10 mins to soak.

Step 3

Use an electric mixer to beat the cake mix, eggs, milk and butter in a large bowl on low speed until combined and then increase speed to medium and beat for 2 mins. Fold in the raisin mixture and pour into prepared basin and smooth the surface.

Step 4

Bake for 50-55 mins or until a skewer inserted in the centre comes out clean.

Step 5

Set aside in the basin for 10 mins to cool slightly before turning onto a wire rack sitting over a baking tray/rack to cool completely.

Step 6

Place chocolate frosting sachet from the cake mix packet in a heatproof bowl and microwave on high for 15 secs or until the frosting reaches a pouring consistency and then stir well and drizzle the frosting over top of the cake and place in the fridge for 10 mins or until frosting is set and repeat with the vanilla frosting.

Step 7

Transfer the cake to a serving plate and decorate with mixed berries and white chocolate curls.

Tips & Variations


No special items needed.

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