Raspberry Pudding

A simple baked raspberry pudding made by layering a buttery flour and sugar mixture with fresh raspberries.

Baking Vegetarian Dessert Fruit Raspberry

Estimated Nutrition

Calories

318.6

kcal / serving

2548.5 kcal total

Carbs

44.6g

per serving

356.5 g total

Fat

14.1g

per serving

112.4 g total

Protein

3.5g

per serving

27.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Self-Raising Flour

115

Caster Sugar

unit

Icing Sugar

To decorate

Dairy

115

Butter

Plus extra for greasing

unit

Double Cream

To serve

Fruits

450

Raspberries

Plus extra to serve

Method

Preheat the oven to 200°C and grease a 20cm springform tin with butter.

Rub the butter into the flour using your fingers until crumbly.

Stir the caster sugar into the flour mixture.

Press half of the mixture firmly into the bottom of the prepared tin.

Distribute the raspberries evenly over the base layer.

Cover the fruit with the remaining mixture and press down to firm.

Bake the pudding for 30 minutes.

Compress the hot pudding by placing a weighted plate on top and let cool.

Remove from the tin, dust with icing sugar, and serve with cream.