Baked Raspberry Souffle Pudding
Baked Raspberry Souffle Pudding
Baked Raspberry Souffle Pudding

Serves 4-6
Preparation and Cooking Time: 35 mins

I used to make this pudding a lot and then forgot about it.   So here it is with the added tweak of adding Framboise, the most deliciious raspberry liqueur which you pour over the raspberries before carefully pouring the souffle mixture on top.  This pudding is totally to die for and I can guarantee there will be none left!!



Ingredients

250g fresh raspberries (frozen will do, but these must be thawed naturally)

Generous dribble of Framboise plus 2 tablespoons of Framboise to be added to the egg mixture.

3 large eggs, separate the yolks from the whites

½ cup full cream Jersey or Guernsey Milk

150 ml double cream

¼ cup self raising flour (or use Almond flour + teaspoon of baking powder)

¼ cup of golden caster sugar (or use Maple Syrup)

1 tsp Vanilla Extract

Icing sugar for dusting



AND THIS IS WHAT YOU DO.....

  1.  Preheat the oven to 360˚C.

  2. Butter an oven proof dish, which should be reasonably shallow.

  3. Pour the frozen raspberries evenly over the base of the dish and leave to thaw - unless you are using fresh ones.

  4. Now pour a dribble of Framboise over all of the raspberries, but not too much or there will be too much juice at the base of the pudding when cooked.

  5. Mix the egg yolks with the cream, milk, sugar, vanilla and flour and whisk until completely smooth.   At this stage, for added flavour, you can add a couple of tablespoons of Framboise into this mixture, stirring well.   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.

  6. Whip the egg whites until fairly stiff and carefully stir with a metal spoon into the egg mixture, then pour this into the buttered dish.

  7. Now sprinkle the raspberries evenly onto the whipped egg mixture.

  8. Place in the oven and bake for about 20 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, but it needs to be a little bit runny in the centre.

  9. Remove from the oven, dust with icing sugar and serve immediately with lashings of double cream.


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