EXQUISITE HOT RASPBERRY PUDDING, no-carb, low-sugar; one-bowl wonder

Fresh raspberries are not just for scoffing by hand; baked in thick custard, they are utterly exquisite...

 The aroma will knock you off your feet - in a good way - and it tastes exquisite 

(originally published in 2015 as Russian Raspberry Pudding)

The first time I tested this recipe, I was in heaven.  It is sensationally wonderful despite the limited number of ingredients: sour cream, eggs, berries and a bit of flour and spices. Little effort is involved; it's a perfect one-bowl wonder.

The pudding - eaten hot or warm -  is creamy, studded with gorgeous hot fruit and smelling fabulously of raspberries.  

It's healthier than most sweets -- low in sugar and with few carbs.  It does contain cream but some of it can be replaced with yoghurt (see tips below).  

The topping is more of a custard than a batter, and lighter than its sister dessert, clafoutis. 

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.

It's ideally made with fat fabulous English raspberries but I wouldn't bother waiting for those.  

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:

HOT RASPBERRY PUDDING, Low-sugar, no-carb, 67 All-time Favourite

Exquisite English Raspberries are not just for scoffing by hand; baked in a creamy thick custard, they are to die for...

 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:

1. Heat oven to 300f/150c/gas 3
   
2. Butter a shallow oval gratin dish
3. Add raspberries; sprinkle with sugar to taste.  Place in oven until raspberries are hot.
4. Beat cream, eggs and flour.  
5. Pour over raspberries and return to oven, near the top.
6. Bake until topping is pale brown and firm, about 45 mins
7. Serve lightly dusted with icing sugar (opt).

Tips:  

• 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.