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COCONUT RUM & RAISON BREAD PUDDING
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www.rummanco.co.uk (uk deliveries only)
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INGREDIENTS (serves approx. 8-10):
Ingredients:
8 slices of wholemeal bread (approx 400g);
1 x 400ml tin (approx 2 cups) of coconut milk;
200ml (approx 1 cup) milk of your choice (e.g.: cows milk, evaporated milk, soya or oat milk or soya or oat cream);
1 large egg, beaten or one heaped tablespoon of flaxseed mixed with three tablespoons of water left for 5 minutes;
50g (approx 1/4 cup) of butter or margarine coconut oil, melted;
100-150g (approx 3/4 to 1 cup) of brown sugar (we used 100g but use more if you like yours sweeter);
100g (approx 1/2 cup) of raisons or sultanas, washed and drained;
50g (approx 1/2 cup) of unsweetened desiccated coconut;
50 ml (approx 1/4 cup) of dark rum;
1 tablespoon of vanilla extract;
1 heaped teaspoon of ground cinnamon;
1 heaped teaspoon of nutmeg;
1 heaped teaspoon of ginger
A pinch of salt.
100g (approx 1/2 cup) of raisons or sultanas, washed and drained;
50g (approx 1/2 cup) of unsweetened desiccated coconut;
50 ml (approx 1/4 cup) of dark rum;
1 tablespoon of vanilla extract;
1 heaped teaspoon of ground cinnamon;
1 heaped teaspoon of nutmeg;
1 heaped teaspoon of ginger
A pinch of salt.

Method:
1. Preheat your oven to 200 degrees/180 fan/400F.
2. First, prepare the dried fruit. Dried fruit is often coated in oil to help preserve it, so we always wash ours in warm water and drain before using. Once washed, add the rum and leave to soak for a few hours. Doing this the night before is even better, or gently heat for 20 minutes if you want to make the pudding right away.
3. Next, chop your bread into bite-sized cubes.
4. Next, put all of your ingredients into a bowl and mix well, then scrunch with your hands! It should eventually look a little like very thick porridge (oatmeal).
5. Now leave the mixture to rest whilst you prepare your baking tin. We used a 3lb long loaf tin, greased and lined at the base with baking paper, or you could use a 20 cm/8 inch square tin.
6. Now pack the bread mixture into the prepared tin and flatten it firmly in. If you want a sweeter pudding, you could sprinkle some extra brown sugar on top.
7. Place in you pre-heated oven and bake for around 70 minutes. It won't be firm to touch when you take it out of the oven, so you need to leave it to cool for a good hour to firm up, before taking it out of the tin, making sure you loosen the sides before you take it out.
8. Serve it as a dessert, dusted with icing sugar and/or accompanied by ice-cream or yoghurt, or a simple toffee sauce (see our simple recipe here:    • How to make Banana Fritters easy recipe, c...  ) or eat as it is with a hot tea or coffee.