Raspberry puddings



  • 230g sponge cake, cut into 3cm pieces (see note)
  • 1 3/4 cups thickened cream
  • 1 1/2 cups milk
  • 3 eggs
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 1/2 cups caster sugar
  • 1/2 cup raspberry jam
  • 300g frozen raspberries, thawed (see tip)


Step 1


Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 30cm x 22cm (base) baking dish. Arrange cake over base.

Step 2

Place cream and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until almost boiling. Whisk eggs, egg yolks, vanilla and 1/2 cup sugar together in a bowl. Whisk in hot milk mixture. Pour mixture over cake. Bake for 45 minutes or until just set. Cool for 15 minutes. Top with jam. Sprinkle with raspberries.

Step 3

Increase oven temperature to 200°C/180°C fan-forced. Using an electric mixer, beat eggwhites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until sugar dissolves and mixture is thick and glossy. Spread over raspberries. Bake for 15 minutes or until golden. Serve.

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