raspberry pudding

This is one dessert, truly fit for your Queen. Filled with a delicious lemon and vanilla flavour and of course, sweet raspberry jam, it's the dessert that just keeps on giving.

Queen of puddings

fresh white breadcrumbs

lemon

tsp vanilla extract

caster sugar

300 milliliters each pure (thin) cream and milk

unsalted butter

eggs, separated

(80 grams) raspberry jam, warmed

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A decadent dinner party pudding or family afternoon treat

Crunchy raspberry ripple terrine

raspberries

eggs

golden caster sugar

pot double cream

meringues shells,

Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.

Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

Top 2 raspberry pudding recipes from across the web

The most viewed raspberry pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Queen of puddings

Crunchy raspberry ripple terrine

Top 2 raspberry pudding recipes from across the web

The most viewed raspberry pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Queen of puddings

Crunchy raspberry ripple terrine

The most viewed raspberry pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine