Rum and raisin puddings

Cut fruit into small even pieces. Put in a large bowl, then stir in spices, vanilla, rum, brown sugar and treacle. Cover with plastic wrap and refrigerate overnight, or for up to 2 days.

Preheat oven to 150°C. Grease a 6-hole muffin tin with butter and line bases  with baking paper. (To make 1 large pudding, see Cook’s tips, page 72.) Stir extra butter, milk and eggs into fruit. Add breadcrumbs, almond meal and flour. Stir to combine. Spoon mixture into prepared tin. Top tin with a layer of baking paper, then a layer of foil. Bake for 11⁄4 hours. Cool in tin for 5 minutes, then turn out onto a wire rack to cool slightly.

Put caster sugar, water and extra rum in a small saucepan over a medium heat. Cook, stirring, until sugar dissolves and mixture comes to the boil. Reduce heat and cook for 5 minutes or until slightly thickened. Set aside to cool slightly. Put puddings on serving plates. Spoon over rum syrup and serve with cream.