Russian raspberry pudding

Slice of Russian raspberry puddingA luxurious meringue-like baked dessert, delicious on its own or served with ice-cream.

Creme fraiche and sour cream also make good replacements for the double cream.

  • 500g raspberries
  • 2 tbsp caster sugar
  • Juice of half a lemon
  • Teacupful double cream
  • 2 eggs
  • 1 tbsp caster sugar
  • 1 tbsp flour
  1. Heat the oven to 180*C / 375*F.
  2. Place raspberries in a glass dish and cover with 2 tbsp sugar.
  3. Separate the eggs. Add the flour and 1 tbsp of sugar to the yolks; mix well.
  4. Add the lemon juice and double cream; mix well.
  5. Whisk egg-whites until stiff; fold into yolk mixture.
  6. Lay the raspberries out in a circle on some baking parchment on a baking sheet. Spread egg mix over raspberries. Bake for 20 – 25 mins, until golden brown. Serve warm.

Russian raspberry pudding

Thanks to Jan and Jerry Roberts for cooking and photography.

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