Santa's Rum and Raisin Choc Pudding

Just a quickie as the Christmas Eve festivities are in full swing already.  When Santa pays us a visit later on tonight he'll be sampling a Rum and Raisin Choc Pudding (I have it on good authority that he likes rum very much!)

Santa's Rum and Raisin Choc Pudding
75g raisins
60ml dark rum
120g butter, softened and chopped
90g brown sugar
2 tsp vanilla extract
2 eggs
225g SR flour, sifted
50g cocoa powder, sifted
125ml milk
200g chocolate, chopped

Preheat oven to 180C.  Place the raisins and rum in a bowl and set aside.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 mins or until light and creamy.  Add the eggs and beat well.  Add the flour, cocoa and milk and beat until just combined.  Fold through the chocolate and raisin mixture.  Divide between 4 x 1 1/2 cup capacity glass jars.

Place in a baking dish and pour in enough hot water to come halfway up the sides of the jars.  Cover with foil and bake for 1 hour or until cooked when tested with a skewer.  Seal immediately with a clean, tight fighting lid.  Store for up to 4 days.

Makes 4

Taken from Donna Hay Issue 42

Of course Rudolf is taken care of too ... must find out if his taste buds ever crave something other than carrot!  Merry Christmas everybody.  Where ever you are and however you are celebrating I hope you enjoy yourself to the max!