Thursday, 2 July 2009

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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