Seasonal Recipe of the Week
Raspberry Pudding
Cream 4oz butter with 4oz caster sugar until light and fluffy.
Gradually add 3 beaten eggs and beat well in.
Add 4oz breadcrumbs and stir to combine.
Place a layer of the mixture in an ovenproof dish followed by a layer of raspberry jam.
Layer this way until the dish is full.
Bake in a moderate oven for 50 minutes.
Turn out and serve with heated and strained raspberry jam and warm custard.
For a raspberry jam recipe see my post on 20/06/09
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