How to Make:
- Combine raisins and Kahlua in a large glass bowl. Set aside for 4 hours to macerate.
- Preheat oven to 160C. Brush ten 250ml (1-cup) capacity pudding moulds with melted butter. Line the bases with non-stick baking paper. Stir the coffee and water in a bowl until the coffee dissolves.
- Use an electric beater to beat butter and sugar in a large bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in the coffee mixture. Add breadcrumbs and combined flour. Stir until just combined. Add raisin mixture. Stir until well combined. Spoon into prepared moulds. Smooth the surfaces.
- Cut ten 15cm-square pieces of non-stick baking paper and ten 15cm-square pieces of foil. Place the paper on top of the foil. Fold to make a small pleat in the centre. Place 1 square, foil-side up, over each mould. Tie a double piece of kitchen string around moulds.
- Place the puddings in a roasting pan. Add enough boiling water to the pan to reach two-thirds of the way up the side of moulds. Bake for 1 hour or until a skewer inserted into centres comes out clean. Serve with custard.
Time for preparing:60 min. PT60M
- 1kg raisins, coarsely chopped
- 250ml (1 cup) Kahlua liqueur
- Melted butter, to grease
- 2 tablespoons instant coffee granules
- 2 tablespoons hot water
- 250g butter, at room temperature
- 200g (1 cup, firmly packed) brown sugar
- 4 eggs
- 140g (2 cups) fresh breadcrumbs (made from day-old bread)
- 150g (1 cup) plain flour
- 75g (1/2 cup) self-raising flour
- Bought vanilla custard, warmed, to serve