• 6 Effie’s Oatcakes
• 2 T. unsalted butter, melted
• 2 ½ c. whole milk
• 2/3 c. honey
• 1 vanilla bean
• Pinch sea salt
• 3 T. cornstarch
• 2 T. unsalted butter
• 1/3 c. + 3 T. Dark Rum
• ½ c. Raisins

Break the Oatcakes into the bowl of a food processor and process until you have a fine crumb. Transfer to a bowl and add the melted butter to form a moistened meal.

Press the Oatcake mixture into the bottom of glass dessert bowls, ramekins, mason jars, etc. and set aside.

 In a small sauce pan add the 1/3 c. of rum and heat on high to flame the alcohol and reduce the liquid by half. Set aside.

In a small bowl combine the raisins with the remaining 3 T. rum to plump the raisins and set aside.

Split the vanilla bean down the center lengthwise and scrape out the seeds. Add the seeds and the pod to a sauce pan with 2 c. of milk and a good pinch of sea salt. Heat the milk mixture on medium until just about to boil. Remove from the heat.

In a small bowl whisk together the cornstarch and ½ c. of milk to combine. Return the heated milk to the stovetop and add the cornstarch mixture. Stir regularly on a medium heat until the mixture begins to thicken and about to reach a boil, about 5 minutes. Reduce the heat to a simmer and stir the pudding continuously for about 5 more minutes until thick.

Off the heat add the reserved plumped raisins, reduced rum and the butter. Taste for seasoning and adjust accordingly.

Pour the pudding into the prepared dishes and place plastic directly on top of the pudding surface to avoid a skin forming. Refrigerate for at least 3 hours before serving.

Top with a dollop of whipped cream and more Oatcakes are always a good addition!