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| The aroma of raspberries & custard will knock you off your feet; as good as it looks and smells, it tastes even better |
originally published 2015 as Russian Raspberry Pudding)
This easy-peasy knock-your-socks off indulgence is low-carb; it's lighter than clafoutis with the topping being more of a custard than a batter. It is also very low in sugar (though it has a high dairy count) but is still a wonderful, mouth-watering dessert. There's not much to it -- berries, cream, eggs -- and it's very easy to put together. The final result, however, is glorious -- creamy, studded with hot succulent fruit and smelling fabulously of berries. Take advantage of British raspberries and enjoy!
It doesn't keep so best to eat it all up while it's warm. It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.
The dish has been part of 67's collection for so long, its source is long forgotten.
Cost: £4
Serves: 4-6
Ingred:
12-16 oz/ 340-500 gm raspberries
1-2 tbsp sugar
220 ml/1 cup + 2 tbsp soured cream (see tips)
2 eggs
1 tbsp flour
1 tsp vanilla extract
1/2 tsp cinnamon (opt)
Method:
- Heat oven to 300f/150c/gas 3
- Butter a shallow oval gratin dish
- Add raspberries; sprinkle with sugar to taste. Place in oven until raspberries are hot.
- Beat cream, eggs and flour.
- Pour over raspberries and return to oven, near the top.
- Bake until topping is pale brown and firm, about 45 mins
- Serve lightly dusted with icing sugar (opt).
- For a healthier mix, replace 1/3 of the soured cream with unstrained yoghurt thinned with a bit of water
- Substitute cherries for raspberries, using a stoning device or one end of an extended paper clip. Or halve cherries and dig out stone
For more fruit desserts, go to Nav Bar: Recipes...
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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