|Raisins||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Put the raisins in the small bowl.
Pour the rum over.
Use just as much as covers the raisins.
Leave them like this for at least an hour and overnight if possible.
Put the eggs and sugar into the larger bowl.
Beat till the mixture is pale lemon in colour and almost fluffy.
Start adding the flour alternately with the milk.
That means that you add about 3 tablespoons of flour, mix it in lightly, then add some milk, mix that in too and continue till all the flour and milk is used up.
Mix in the raisins too, after draining them from the rum.
If you like, you can save some to put on top.
Pour the mixture into the oven-proof dish.
If you are going to eat the dessert soon after you make it, put the oven on to preheat to 200Â°C when you start making it.
As soon as the oven has reached the correct temperature, put the dish in.
Bake for 35-40 minutes.
The dessert should be golden brown on top and the custard should be set.
Serve immediately for a hot dessert or cool and chill.