- Raspberry Sponge Puddings.jpg (65.44 KiB) Viewed 427 times
Ready in: 40 minutes
Serves: 6
No nutritional information available.
Ingredients
- 40g (1½oz) butter, melted, plus extra for greasing
- 165g (5½oz) raspberry jam
- 2 eggs
- 150g (5oz) caster sugar
- 225g (8oz) self raising flour, sifted
- 175ml (6fl oz) milk
- 1 tsp vanilla extract
- 75g (3oz) frozen raspberries
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Grease 6 x 150ml individual pudding basins and line the bases with baking paper. Divide the jam between the basins.
2. Using an electric mixer, beat the eggs and sugar together in a bowl until thick and creamy. Fold in the flour and milk in 2 batches then fold in the butter, vanilla extract and raspberries. Divide the mixture evenly between the basins. Cover each with a square of greased foil and scrunch the edges to seal.
3. Place a folded clean tea towel in the base of a large baking dish and sit the basins on top. Pour in enough boiling water to come halfway up the sides of the basins. Bake for 30 minutes.
4. Remove the basins from the dish and stand for 2 minutes then carefully turn out into serving bowls. Serve with warmed custard, if liked.
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