Sunday, 22 July 2012

Raspberry Pudding

Raspberry Pudding

400g Raspberry (i used frozen)
1tbsp caster sugar, plus 1/2 cup extra
150g butter at room temperate chopped
2 eggs
1 tsp vanilla essence
2/3 cup plain flour
2/3 cup self-raising flour
1/2 cup milk
Thickened cream to serve
1 preheat oven to 180c. Grease 6 large muffin tins (2/3cup capacity) and line the Base with baking paper.
Place Raspberries into a saucepan and sprinkle with the 1 tbsp caster sugar and water. Cover and bring to a simmer for 2-3 mins. Dived raspberries between tin (i used some ramekins) , covering the base in a single layer.
2 Using an electric beater, cream butter and sugar until light and fluffy, add one egg at a time and add vanilla. Fold through flours along with the milk.
3 Spoon into tins over the raspberries. And bake for 25mins or until golden. Stand for 5 mins then turn puddings out. Serve with thickened cream.


  1. Yum... delicious!
    Hope all is well with you. xxx

  2. Thank you for the recipe !I love puddings. My mom makes great puddings just like you ! Must say, it looks delicious with that red layer at the bottom.
    have a nice day,

  3. I can almost smell these cooking in the oven and taste the soft sweetness of the sponge against the tart raspberries. Might have to give these a try! Thank you.

  4. Oh yum - I must show hubby this. He has a thing for raspberries at the moment.

    Nina xxx


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