FAR BRETON WITH RUM AND RAISINS
- 120 g selfraising flour
- 130 g sugar
- 4 eggs
- ½ liter milk
- 50 g melted butter
- pinch of salt
- 1 cup of raisins, soaked in rum the night before (you can also use prunes)
Mix sugar and eggs well and then add butter. Add flour and then milk. Make sure it’s well mixed. Add a pinch of salt.
Your baking dish needs to be well greased with butter.
Drain your raisins and place them in the bottom of the baking dish. Top with cake mixture and bake for 10 minutes at 200 °C and then lower the oven temperature to 170 °C and continue to bake for a further 40 minutes.
The pudding can be enjoyed hot or cold.
Photo and recipe: Jill-nita Wenger
Foto 2: Ek het rosyne en bosbesies (cranberries) gebruik en ‘n dun druiwe en Rum stropie by bedien.
