125g cake flour
2 eggs
1/2 cup of milk
half tablet of beer yeast
50g butter or margarine
a teaspoon of baking powder
a pinch of salt
100g raisins
For the syrup:
250g sugar
3/4 liter of water
2 cups of rum
125g cake flour
2 eggs
1/2 cup of milk
half tablet of beer yeast
50g butter or margarine
a teaspoon of baking powder
a pinch of salt
100g raisins
For the syrup:
250g sugar
3/4 liter of water
2 cups of rum
In a heated bowl, pour in sifted cake flour, whole eggs, and warm milk that has dissolved beer yeast
Work the dough quickly with your fingertips, when it presents well homogenous, let it rest in a warm place for 45 minutes
When it has doubled in volume, add melted butter or margarine, sugar, salt, and raisins
Pour into a round pudding mold, well greased, to about half the height
Let it sit in a warm place until the dough has grown to the edge of the mold, then bake in a hot oven for 15-20 minutes
Next, remove from the oven while still warm and plunge into a hot syrup made with sugar, water, and rum.
