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1/2 cup raisins
3/4 cup dark rum
1 stick plus 1 teaspoon unsalted butter, softened
1/2 cup superne sugar
2 large eggs
1/2 cup all-purpose our, sifted
6 tablespoons whole milk
1 teaspoon nely grated lemon zest
Place the raisins in a medium bowl. In a small saucepan, gently bring the
rum to a simmer. Pour over the raisins and let soak at least 2 hours
and up to 8 hours. Drain and set the raisins aside. Reserve the rum for
the sauce. Grease the Rice Cooking Bowl with 1 teaspoon of the
butter. In a large bowl, cream together the stick of butter and the
sugar. Beat in the eggs. Fold in the our in 3 additions, then the milk.
Fold in the drained raisins and lemon zest. Pour into the prepared dish
and cover with lightly greased parchment paper or foil. Tie a string
around the rim of the dish to keep the paper in place.
Fill water reservoir to MAX. Place in the top of the prepared Steamer.
Cover with Lid and steam until the pudding is set, about 1 3/4 hours,
adding more water as needed to the water reservoir. (Do not let the
water boil while the custard is cooking or it will curdle.)
Remove from the Digital Steamer and let sit with the parchment paper
on for 15 minutes. Uncover, then divide among 4 plates and drizzle each
serving with the rum sauce. Serve warm.
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