Raspberry pudding Recipe
- 115g/4oz butter, plus extra for greasing
- 225g/8oz self-raising flour
- 115g/4oz caster sugar
- icing sugar, to decorate
- 450g/1lb raspberries, plus extra to serve
- double cream, to serve
- Preheat the oven to 200C/400F/Gas 6 and grease a 20cm/8in springform tin with butter.
- To make the base and topping of the pudding, use your fingers to rub the butter into the flour. Stir in the sugar.
- Place half the mixture in the bottom of the tin and press it down firmly with your knuckles.
- Place all the fruit evenly on top of the firm base.
- Pour the remaining mixture over the fruit and again press down to firm.
- Bake for 30 minutes.
- Remove from the oven and further compress the pudding by placing a plate or pan on top filled with weights. A couple of tins would do the trick. Set aside to cool.
- When cooled, remove the pudding from the tin and dust with icing sugar. Serve with fresh raspberries and double cream.