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California Raisin Pudding with California Raisin Ice Cream and California Raisin Apple Chutney

Chef Teerapat Teeyasoontranon

Director and Executive Chef, Home Kitchen Studio by Chef R

YIELDS: 4 Servings

TOTAL TIME: 35 mins

California Raisin Pudding:

  •  100 g California Raisins
  •  125 ml Water
  •  65 g Butter
  •  50 g Icing Sugar
  •  3 Eggs
  •  1 tsp Vanilla Essence
  •  100 g Cake Flour
  •  2 g Baking Powder
  •  65 ml Milk
  •  0.25 tsp Cinnamon Powder
  •  0.13 tsp Clove Powder
  •  0.13 tsp Nutmeg Powder
  •  0.13 tsp Fine Salt


California Raisin Rum Ice Cream:

  •  60 g California Raisins
  •  4 Egg Yolks
  •  15 g Corn Flour
  •  45 g Granulated Sugar
  •  300 ml Milk
  •  300 g Whipping Cream
  •  1 pod Vanilla Bean
  •  30 ml Honey
  •  45 ml Dark Rum


California Raisin Apple Chutney:

  •  70 g California Raisins
  •  40 g White Sugar
  •  0.13 g Cinnamon Powder
  •  100 g Apples
  •  45 g Walnuts
  •  45 ml Dark Rum
  •  125 ml Water
  •  0.13 g Fine Salt
  •  7 ml Lime Juice
  •  1 Lime, zest only


California Raisin Pudding

  1. Pre heat oven to 180 C.
  2. Boil 100 g of California Raisins in 125 ml of water until the raisins become soft. Strain.
  3. Beat butter and sugar together until the mixture is fluffy. Add eggs and vanilla essence and mix well.
  4. In another large mixing bowl, sift the baking powder, cake flour, cinnamon, nutmeg and clove together.
  5. Start mixing on low speed to incorporate the flour, spices and baking powder. Add milk and California Raisins and mix again to ensure they are evenly distributed. When there are no more lumps, pour the mixture into a prepared mould and bake for 20 minutes.
  6. Remove the pudding from the mould and leave to cool on a wire rack.


California Raisin Rum Ice Cream:

  1. Warm milk to 70 C and soak vanilla bean pod in milk.
  2. Beat egg yolk and sugar until fluffy. Sieve in corn flour and mix well.
  3. Remove vanilla bean pod and pour warm milk in egg mixture. Stir and allow to cool.
  4. Add whipping cream, honey, California Raisins and rum and mix well.
  5. Put mixture in an ice cream machine for 50 minutes.


California Raisin Apple Chutney

  1. Heat sugar to 121 C. Add the apples, walnuts and raisins.
  2. Pour in rum and reduce the liquid by half. Add water and then simmer until the raisins and apples become soft.
  3. Season with cinnamon powder, salt, lime juice and lime zest.



  1. Serve raisin pudding with California Raisin Rum Ice Cream and Raisin Apple Chutney.

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