Raspberry season is almost here! Raspberries are not just another tasty berry, they are packed full of minerals, antioxidants, vitamins A, C and E, and folate. In New Zealand fresh raspberries can usually be found in December and January.
Get your hands on a punnet or two and make this delicious pudding from Trisha of Naturally By Trisha.
Trisha’s Raspberry Pudding
75g sugar
75g flour
75g butter
1 egg
1/3 tsp baking powder
25 fresh raspberries, plus more to serve
1 Tbs raspberry jam
lemon zest
1 tsp vanilla essence
Method
Cream butter and sugar, add lightly beaten egg. Mix in flour and baking powder and vanilla. Place half the mixture into a small lightly greased pie dish.
Carefully place raspberries onto the batter and sprinkle the lemon zest over.
With a knife gently swirl the raspberry jam through the remaining batter.
Carefully spread overtop of the base batter and raspberries.
Sprinkle over a little brown sugar and bake in a warmed 180 Deg oven for 35 minutes.
Omgosh this is delish. Serve with a dollop of natural yoghurt and the remainder of the fresh raspberries. Serves 3-4.
Enjoy! Trisha
About The Author: Triona
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