Raisin Pudding Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a baking dish.
• STEP 2.In a saucepan, combine milk, sugar, and butter. Heat over medium heat until the butter melts and the mixture is hot but not boiling.
• STEP 3.In a separate bowl, whisk together eggs, vanilla extract, and salt. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
• STEP 4.Stir in the raisins and pour the mixture into the greased baking dish.
• STEP 5.Place the baking dish in a larger baking pan and fill the larger pan with hot water, creating a water bath.
• STEP 6.Bake for about 45-50 minutes or until the pudding is set and golden brown on top.
• STEP 7.Remove from the oven and let it cool slightly before serving.
• STEP 8.Serve warm or chilled, and optionally, top with whipped cream or a sprinkle of cinnamon.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Soak the raisins in warm water for about 10 minutes before using to plump them up.
• Make sure to use a larger baking pan for the water bath to prevent the pudding from overcooking or drying out.
• For a richer flavor, you can substitute some of the milk with heavy cream.
• Feel free to add a pinch of cinnamon or nutmeg to the pudding mixture for extra warmth and flavor.

Storage and Serving

• Serve the raisin pudding warm or chilled, depending on your preference.
• You can top the pudding with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for added indulgence.
• Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy it cold.