In view of world events, Russian Raspberry Pudding (first posted 2015), is renamed Raspberry Pudding for Ukraine.
A 67goingon50 All-time Favourite: the aroma of hot raspberries & custard knocks you off your feet ...
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| As wonderful as it looks, it tastes even better! |
This dish is lighter than clafoutis, the topping being more of a custard than a batter. It is very low in sugar (though it has a high dairy count) but is still a wonderful, indulgent dessert.
There's not much too 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.
When British raspberries are in season, it's really a cut abovel. But at any time of year - especially now when we are still in the slightly chilly early spring weather - it isreally delicious.
67 replaced strawerries with cherries and it worked well.
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: £4-6'ish (4/23 depoending on price of berries)
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 sour 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.
Tips:
- For a healthier mix, replace 1/3 soured cream with unstrained Greek 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
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