Do you plump up raisins before baking?

17 years ago

I usually don't, but the other day I was flashing back to when I use to bake with my Mom. She always poured hot water over the raisins and let them sit for a few minutes. Then she would drain them, pat them dry and add them to whatever she was baking. I did that the other day when I made sweet potato muffins and it sure made a big difference. Even DH and DS commented on how great the raisins tasted in the muffins. So I will have to remember to do that from now on.

Clare

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Comments (17)

diinohio
17 years ago
I always plump them too. Just like Mom used to do.
Di
wizardnm
17 years ago
I like to plump mine too...along with raisins, I do the same with dried cherries and dried blueberries. Sure makes a difference.

Nancy
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annie1971
17 years ago
I always plump mine too. Steep in hot water and ring dry on terry towels. Mom taught me that!
Gina_W
17 years ago
Plumping/hydrating dried blueberries for muffins is my discovery lately - makes the best blueberry muffins. Hydrating or not makes a big difference in the end product.
cooksnsews
17 years ago
For my Christmas baking, I like to plump my raisins in brandy.
User
17 years ago
Well that is one technique I never have to worry about. LOL!

Ann
coconut_nj
17 years ago
Yup, sure do. I also love raisins in my oatmeal and always use the old fashioned kind. I like my oatmeal pretty 'rare', so I always cook/plump the raisins in the water for a few before I add the oatmeal. Ok.. now I want some. Been craving oatmeal for a few days and haven't made it yet. Silly.
canarybird01
17 years ago
When I baked buns and scones I also plumped mine in brandy or warm rum.

SharonCb
caflowerluver
Original Author
17 years ago
Ann T - I have to ask - why is that a technique you don't have to worry about? Do you not like raisins?
Clare
User
17 years ago
You guessed it Clare. I dislike raisins about as much as I dislike carrots.

Ann
sands99
17 years ago
Lol Ann you and my mom, she despises raisins. She'd sooner eat a chocolate covered cockroach! Even craisins make her nauseous.

I've never 'plumped' a raisin - sounds fairly lascivious ;-). Most recipes I've used them in call for them to accompany the dry ingrdients before adding liquids. The drys seem to collect in the wrinkles [they look like brain sulci to me] and maybe that dry attracts the fat liquids ala the roux process? because the raisins in my recipes are never tough. But heck I may have to try it out! Plump on!

BTW I like goldens over regular or reds personally.
Lars
17 years ago
I plump them in wine - generally a Burgundy for dark raisins, but brandy or rum might be good as well. I've never plumped them in water. I use white wine for light raisins - either Sauvignon Blanc or Chablis, but Chenin Blanc would work also.

Lars
OklaMoni
17 years ago
Even the golden (my personal favorite as well) are much better plump.

Moni
lakeguy35
17 years ago
I'm with Ann on this one unless I'm making cookies for the kids in my group....I'll take her carrots though..LOL! I don't plump them for cookies...just add them to the dough.

David
Rusty
17 years ago
Well, as opposed to David, I ALWAYS plump them for cookies! "Plumped" as in overnight soaking. Love the soft bit of moistness in a nice crisp cookie. And yes, the cookies do still get crisp, even though the raisins are soft. "Unplumped" (is that a word?) raisins always seemed like hard little knots when baked into a cookie. And they don't get that almost burned taste when they've been plumped, either.
Rusty
chinchette
17 years ago
Has anyone plumped them in granola? When I bake them in granola they turn into hard rocks.
User
17 years ago
Chinchette, I make my husband granola, but the dried fruit is always added to the toasted granola. Not baked with it. I toss a combination of raisins, dried cranberries, dried blueberries, etc. to the granola after it comes out of the oven.

Ann

Do you plump up raisins before baking?

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diinohio

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Do you plump up raisins before baking?

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