Baked Mulberry, Red Currant Vanilla Pudding

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Serves 6

Preparation Time:  10 mins

Cooking Time: 25 mins

 

This pudding was originally created by KelBel from

Creative Everyday Cooking.    

 

We have a terrific stock of frozen soft fruits in our freezer all year round

grown in our fruit cages.

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Our favourite combination is either Raspberries and Blueberries

or

Mulberries with Red and White Currants

served with home made Rosemary Ice Cream

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Everyone I serve this pudding to absolutely loves it - what's there not to love?!!

 

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Utensils

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2 large mixing bowls

Electric whisk

Balloon whisk 

Wooden spoon

Gratin dish for serving, buttered o- 

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Ingredients

 

• 350g frozen or fresh raspberries (you can substitute with other fruit)

• 60g / 2oz icing sugar or you could use caster sugar or maple syrup 

• 3 eggs (separated)

• Half a cup of double cream (or 150g pot)

• Quarter of a cup of cornflour or self raising flour

• Quarter of a cup of sugar, or maple syrup

• One teaspoon vanilla extract

• Icing sugar for dusting

 

 

Method

 

1.  Preheat the oven to 180˚C.
    

2. Tip raspberries or other soft fruit into a buttered gratin dish.
    

3. Dust lightly with icing sugar or use sugar or maple syrup to sweeten the fruit.
    

4. Separate the three eggs and then mix the egg yolks with the double cream, sugar, Vanilla essence and cornflour.   Whisk until completely smooth.    You can put a cloth over this mixture and leave it to stand for an hour or two so as to minimise preparation if entertaining.
    

5. Whip the egg whites until fairly stiff with a pinch of salt, then quickly whip up the batter and carefully stir the stiff egg whites with a metal spoon, one at a time, into the egg mixture, and be sure not to stir vigorously or you will lose all the air.
    

6. Carefully spoon this whipped egg mixture over the fruit into the buttered dish.
    

7. Place in the oven and bake for about 20 - 25 mins checking that it is not burning, but nicely set and golden around the top.  Test with a clean dry knife and if it comes out too wet, cover the pudding with foil and cook for a little longer.
    

8. Remove from the oven, dust with icing sugar and serve immediately with lashings of double cream, plus extra raspberries if you have any left!   Or serve with home made ice cream.

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