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Pudding of Madeleines and Raisins

This comforting pudding made with madeleines and raisins is wrapped in the scent of butter and vanilla, evoking memories of Sunday afternoons with loved ones.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pudding
  • 400 g milk
  • 50 g sugar
  • 100 g madeleines (preferably chocolate chip and a little stale) Slightly stale madeleines absorb custard better.
  • 4 pieces eggs
  • 1 teaspoon liquid vanilla or vanilla sugar
  • 30 g raisins Plump dry raisins briefly in warm water or rum for tenderness.
  • 1000 g water for steaming
For the mold
  • Liquid caramel To caramelize the mold.

Method
 

Preparation
  1. Caramelize the walls and bottom of a plum cake mold.
  2. Blend the milk and sugar for a few seconds.
  3. Add madeleines in pieces and blend until well crushed.
  4. Beat the eggs and vanilla in a separate bowl.
  5. Incorporate the reserved mixture into the eggs and blend.
  6. Add the raisins and mix with a spatula.
  7. Pour the mixture into the caramelized mold and cover with aluminum foil.
Cooking
  1. For oven method, place the mold in a deep tray with kitchen paper, add water, and bake at 180°C for 50 minutes.
  2. For Thermomix method, place the mold in the Varoma, close the container, and program for 50 minutes at Varoma temperature.
Serving
  1. Let cool, unmold, and decorate with mint leaves.
  2. Serve this pudding warm or at room temperature with whipped cream, ice cream, or coffee.

Notes

Store in the refrigerator for up to 3 days. Let come to room temperature or warm gently before serving. If you've added ice cream or whipped cream, store those separately.