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10 Minute Rum Pudding

This recipe is a real crowd-pleaser and perfect for when unexpected guests arrive as it only takes 10 minutes to make. It has a lovely rum and cinnamon taste and if you use rum essence it can be non-alcoholic too.
Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6

Ingredients

Syrup

  • 2.5 cups Boiling Water
  • 1.5 cups Sugar
  • 1 Tablespoon Butter
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ground Ginger
  • 2 Teaspoons Rum Essence

Dough

  • 0.5 cup Apricot Jam
  • 0.5 cup Butter
  • 2 Teaspoons Baking Soda
  • 1.5 cups Flour
  • 1 pinch Salt

Instructions

Stove Top Version

    Syrup

    • Add all the ingredients for the syrup in a saucepan.
    • Stir over high heat until the sugar has melted.

    Dough

    • In a saucepan melt the butter and apricot jam, stirring continuously.
    • Stir in the baking soda.
    • Stir in the flour and salt.

    Microwave Version

      Syrup

      • Add all the ingredients for the syrup into a microwave proof bowl.
      • Microwave on 100% until the sugar has melted and the syrup boils. Stir every now and again as you do so.

      Dough

      • Place the butter and apricot jam into a microwave proof bowl and microwave in 100% for 1 to 2 minutes to melt.
      • Stir in the baking soda.
      • Stir in the flour and salt.

      Baking (both versions)

      • Pour the syrup in a 12" / 30cm diameter by 3" / 8cm high, greased, microwave proof dish.
      • Scoop spoonfuls of the dough mixture into the syrup.
      • Cover the dish and microwave on 100% for 5 minutes
      • Serve warm in bowls, drizzled with the sauce.
        You can also serve this with custard or ice cream