Brown Sugar Pudding with Hot Buttered-Rum Raisins

A rich homemade pudding gets a buttery rum-raisin sauce and a dollop of sour cream.
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  • Level: Easy
  • Total: 2 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 4
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Ingredients

Pudding:

2 cups milk

1 cinnamon stick

1 egg

3/4 cup packed dark brown sugar

2 tablespoons cornstarch

1/4 teaspoon fine salt

2 tablespoons unsalted butter

2 teaspoons golden rum

Raisins:

3 tablespoons dark brown sugar

1/4 cup golden rum

1/3 cup raisins

2 tablespoons butter

1/2 cup full-fat sour cream or yogurt

Directions

  1. Bring the half-and-half and cinnamon stick to a simmer in a medium saucepan over low heat. Whisk together the egg and egg yolks, sugar, cornstarch and salt in a medium bowl. While whisking constantly, slowly pour the hot half-and-half into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking, until the mixture just reaches a boil, about 4 minutes. Continue cooking, whisking constantly, until the mixture thickens, about 1 minute more. Remove from the heat and strain through a fine-mesh sieve into a clean bowl for a super silky texture. Stir in the butter and rum.
  2. Pour the warm pudding into 4 ramekins or glasses. Refrigerate until set, about 2 hours.

Raisins: 

  1. Bring the sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Boil to thicken slightly, about 2 minutes. Add the rum and raisins and simmer to mellow the alcohol taste slightly, 2 minutes more. Remove from the heat and swirl in the butter to bring the sauce together. Keep warm.
  2. When ready to serve, place a dollop of sour cream on top of each pudding and spoon hot buttered-rum raisins over each one. Serve.