CookEat Recipe
Raspberry and Currant Pudding
Six moulded raspberry-currant puddings with red sauce over.
Method
Steps
Step 1
Combine 57 g breadcrumbs, 57 g dried Zante/Corinth currants, four tablespoons raspberry jam, 57 g sugar, one teaspoon maraschino, 14 g flour, 118 mL milk and three yolks from three whole eggs.
Step 2
Mix for five minutes.
Step 3
Beat the whites of the same three eggs to a stiff froth and fold in for one minute.
Step 4
Lightly butter six small pudding moulds and fill with the mixture.
Step 5
Stand the moulds in a tin of boiling water reaching halfway up their sides.
Step 6
Bake in a preheated 165 °C conventional oven for about twenty minutes, until the puddings are set and their centres reach 74 °C.
Step 7
For the raspberry sauce, combine the separate four tablespoons raspberry jam, 28 g sugar, 118 mL water and one teaspoon kirsch.
Step 8
Mix one minute and boil two minutes.
Step 9
Unmould onto a warm dish and spoon some of the prepared raspberry sauce over the puddings. Serve and refrigerate any unused sauce promptly.
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