400g Raspberry (i used frozen)
1tbsp caster sugar, plus 1/2 cup extra
150g butter at room temperate chopped
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.