Rum Raisin Pudding

1/3 cup golden raisins

1/3 cup darker rum

2/3 cup sugar

1/4 cup corn starch

2 1/2 cups milk

4 egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

Combine raisins and rum in a small saucepan. Bring to a boil, remove from heat, cover, and let cool.

In a medium saucepan, whisk together sugar and corn starch. Gradually add the milk, making sure to dissolve the corn starch. Whisk in the egg yolks.

Cook over medium heat, stirring constantly. Once a bubble forms and bursts, reduce heat to low and cook for 1 minute. Pour through a fine sieve into a bowl and stir in butter and vanilla. Cover with plastic wrap (on the pudding) so that a skin does not form.

Once the pudding is cooled, stir in the rum raisin mixture.

This pudding is best slightly chilled, but not refrigerator cold.

Enjoy!