In a small bowl, combine raisins with rum and let soak 30 minutes, then drain.
In a medium mixing bowl, beat together the milk, eggs, caster sugar, vanilla and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
In a large frying pan, melt 30g butter over medium heat. Pour the batter into the frying pan and cook 5 to 6 minutes or until the pancake has set and the bottom is golden brown.
Turn over the pancake and cook 3 minutes or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with icing sugar.
Turn the heat to medium-high and use a spatula to gently toss the pieces for 5 minutes or until the sugar has caramelised. Sprinkle with additional icing sugar and serve with plum jam.
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