Thursday, 22 October 2015

Raspberry curd self-saucing pudding

We brought back a jar of raspberry curd from a foody market at a horse show in Pitlochry. It is delicious on toast and in victoria sponges but I wanted to try using it in a pudding.

Begin by greasing a shallow pyrex dish and then cover the base with a good few tablespoons of the curd.

Next make the batter- mix together 225g of self-raising flour and a pinch of salt then add 115g of caster sugar and 1 tsp of grated lemon rind. Melt 2 tbps of butter and add to this 1/2 tsp of vanilla extract and 1/2 cup of milk and add this milk mix to the flour until well blended.

Pour this over the curd mix and smooth it over the top.

Then make the lemon sauce- combine 1/3 cup of sugar with another tsp of lemon rind and sprinkle this over the top of the cake.

Then mix together a cup of boiling water and the juice of the lemon and spoon this over the batter and sugar topping.

Bake at 180 degrees for about 40 mins until the top is golden and set and then allow to stand for 5-10 mins which allows the sauce to thicken underneath- serve it too quick and it is runny. Serve with cream or ice-cream.

If you don't have any curd in this will still work very well omitting that stage.

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