Rum and Raisin Pancake Pudding

rum and raisin pancake pudding

Rum and Raisin Pancake Pudding

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Rum and Raisin Pancake Pudding is a quick and easy breakfast recipe that the whole family will enjoy.
Servings: 8
Calories: 315


  • 7 oz plain flour
  • 3 eggs
  • pinch of salt
  • 13 floz mineral water
  • 2 oz butter
  • 3 tablespoons sugar
  • 14 oz cottage cheese sieved
  • 2 oz raisins
  • 1/2 vanilla pod
  • 1 egg yolk
  • 1 tablespoon rum
  • 4 tablespoons soured cream
  • 2 oz toasted flaked almonds


  • Sift the flour into a bowl and beat in the eggs, salt and mineral water to make a smooth batter. Cover and leave to stand for 20-30 minutes. Grease an ovenproof dish.
  • Heat the butter a little at a time in a large frying pan and fry the batter to make 4 large pancakes, keeping each pancake warm as it is cooked.
  • Beat the sugar into the cottage cheese until smooth. Wash the raisins in hot water, pat dry and fold into the mixture with the pith from the vanilla pod, the egg yolk and rum.
  • Cover the pancakes with the filling, roll up the pancakes and arrange them in the baking dish.
  • Pour the soured cream over the pancakes and bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes.
  • Sprinkle with the almonds before serving.
Calories: 315 kcal
Carbohydrates: 33 g
Protein: 13 g
Fat: 15g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 114 mg
Sodium: 265 mg
Potassium: 228 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 406 IU
Vitamin C: 1 mg
Calcium: 93 mg
Iron: 2 mg
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