Chef Teerapat Teeyasoontranon
Director and Executive Chef, Home Kitchen Studio by Chef R
Pre heat oven to 180 C.
Boil 100 g of California Raisins in 125 ml of water until the raisins become soft. Strain.
Beat butter and sugar together until the mixture is fluffy. Add eggs and vanilla essence and mix well.
In another large mixing bowl, sift the baking powder, cake flour, cinnamon, nutmeg and clove together.
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.
Remove the pudding from the mould and leave to cool on a wire rack.
Warm milk to 70 C and soak vanilla bean pod in milk.
Beat egg yolk and sugar until fluffy. Sieve in corn flour and mix well.
Remove vanilla bean pod and pour warm milk in egg mixture. Stir and allow to cool.
Add whipping cream, honey, California Raisins and rum and mix well.
Put mixture in an ice cream machine for 50 minutes.
Heat sugar to 121 C. Add the apples, walnuts and raisins.
Pour in rum and reduce the liquid by half. Add water and then simmer until the raisins and apples become soft.
Season with cinnamon powder, salt, lime juice and lime zest.
Serve raisin pudding with California Raisin Rum Ice Cream and Raisin Apple Chutney.
Servings 4