0107rasppudd-628Raspberries embedded in a baked light sponge - a perfect summer fruit pudding

230g raspberries
115g butter
85g caster sugar
1 egg separated
240 ml milk
230g self raising flour
Pinch of salt

Set oven to 200° C. Butter well a square baking tin. Carefully pick over the raspberries and discard any that are damaged. Cream together the butter and sugar in a bowl until light and fluffy. Beat the egg yolk, add to the creamed mixture and beat well. Stir in the milk. Sieve together the flour and salt and fold into the mixture a little at a time. Fold in the raspberries. Whisk the egg white until stiff and carefully fold into the mixture. Pour into the tin or separate ramekins, spread out and bake until golden (approx 30 mins for the tin). Turn out onto a warm dish and serve with cream. Serves 4.

Taken from our Favourite British Pudding Recipes Cookbook - purchase online from our shop products.