California Raisin Pudding with California Raisin Ice Cream and California Raisin Apple Chutney

AuthorCalifornia Raisins
RatingDifficultyIntermediate

Chef Teerapat Teeyasoontranon
Director and Executive Chef, Home Kitchen Studio by Chef R

Yields4 Servings
Total Time35 mins
California Raisin Pudding
 100 g California Raisins
 125 ml Water
 65 g Butter
 50 g Icing Sugar
 3 Eggs
 1 tsp Vanilla Essence
 100 g Cake Flour
 2 g Baking Powder
 65 ml Milk
 0.25 tsp Cinnamon Powder
 0.13 tsp Clove Powder
 0.13 tsp Nutmeg Powder
 0.13 tsp Fine Salt
California Raisin Rum Ice Cream
 60 g California Raisins
 4 Egg Yolks
 15 g Corn Flour
 45 g Granulated Sugar
 300 ml Milk
 300 g Whipping Cream
 1 pod Vanilla Bean
 30 ml Honey
 45 ml Dark Rum
California Raisin Apple Chutney
 70 g California Raisins
 40 g White Sugar
 0.13 g Cinnamon Powder
 100 g Apples
 45 g Walnuts
 45 ml Dark Rum
 125 ml Water
 0.13 g Fine Salt
 7 ml Lime Juice
 1 Lime, zest only
California Raisin Pudding
1

Pre heat oven to 180 C.

2

Boil 100 g of California Raisins in 125 ml of water until the raisins become soft. Strain.

3

Beat butter and sugar together until the mixture is fluffy. Add eggs and vanilla essence and mix well.

4

In another large mixing bowl, sift the baking powder, cake flour, cinnamon, nutmeg and clove together.

5

Start mixing on low speed to incorporate the flour, spices and baking powder. Add milk and California Raisins and mix again to ensure they are evenly distributed. When there are no more lumps, pour the mixture into a prepared mould and bake for 20 minutes.

6

Remove the pudding from the mould and leave to cool on a wire rack.

California Raisin Rum Ice Cream
7

Warm milk to 70 C and soak vanilla bean pod in milk.

8

Beat egg yolk and sugar until fluffy. Sieve in corn flour and mix well.

9

Remove vanilla bean pod and pour warm milk in egg mixture. Stir and allow to cool.

10

Add whipping cream, honey, California Raisins and rum and mix well.

11

Put mixture in an ice cream machine for 50 minutes.

California Raisin Apple Chutney
12

Heat sugar to 121 C. Add the apples, walnuts and raisins.

13

Pour in rum and reduce the liquid by half. Add water and then simmer until the raisins and apples become soft.

14

Season with cinnamon powder, salt, lime juice and lime zest.

Assembly
15

Serve raisin pudding with California Raisin Rum Ice Cream and Raisin Apple Chutney.

Ingredients

California Raisin Pudding
 100 g California Raisins
 125 ml Water
 65 g Butter
 50 g Icing Sugar
 3 Eggs
 1 tsp Vanilla Essence
 100 g Cake Flour
 2 g Baking Powder
 65 ml Milk
 0.25 tsp Cinnamon Powder
 0.13 tsp Clove Powder
 0.13 tsp Nutmeg Powder
 0.13 tsp Fine Salt
California Raisin Rum Ice Cream
 60 g California Raisins
 4 Egg Yolks
 15 g Corn Flour
 45 g Granulated Sugar
 300 ml Milk
 300 g Whipping Cream
 1 pod Vanilla Bean
 30 ml Honey
 45 ml Dark Rum
California Raisin Apple Chutney
 70 g California Raisins
 40 g White Sugar
 0.13 g Cinnamon Powder
 100 g Apples
 45 g Walnuts
 45 ml Dark Rum
 125 ml Water
 0.13 g Fine Salt
 7 ml Lime Juice
 1 Lime, zest only

Directions

California Raisin Pudding
1

Pre heat oven to 180 C.

2

Boil 100 g of California Raisins in 125 ml of water until the raisins become soft. Strain.

3

Beat butter and sugar together until the mixture is fluffy. Add eggs and vanilla essence and mix well.

4

In another large mixing bowl, sift the baking powder, cake flour, cinnamon, nutmeg and clove together.

5

Start mixing on low speed to incorporate the flour, spices and baking powder. Add milk and California Raisins and mix again to ensure they are evenly distributed. When there are no more lumps, pour the mixture into a prepared mould and bake for 20 minutes.

6

Remove the pudding from the mould and leave to cool on a wire rack.

California Raisin Rum Ice Cream
7

Warm milk to 70 C and soak vanilla bean pod in milk.

8

Beat egg yolk and sugar until fluffy. Sieve in corn flour and mix well.

9

Remove vanilla bean pod and pour warm milk in egg mixture. Stir and allow to cool.

10

Add whipping cream, honey, California Raisins and rum and mix well.

11

Put mixture in an ice cream machine for 50 minutes.

California Raisin Apple Chutney
12

Heat sugar to 121 C. Add the apples, walnuts and raisins.

13

Pour in rum and reduce the liquid by half. Add water and then simmer until the raisins and apples become soft.

14

Season with cinnamon powder, salt, lime juice and lime zest.

Assembly
15

Serve raisin pudding with California Raisin Rum Ice Cream and Raisin Apple Chutney.

California Raisin Pudding with California Raisin Ice Cream and California Raisin Apple Chutney