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About this recipe: Here a nursery-style pudding, popular in Victorian times, is given a new look with fresh raspberries rather than the traditional jam. The texture of the pudding is beautifully light due to the addition of fresh breadcrumbs and whisked egg whites. Served with a fresh raspberry sauce, this is sure to become a family favourite. See other ideas below for another traditional British pudding.
Serve with 2 tbsp plain low-fat bio yogurt per person as well as the raspberry sauce. * For college pudding, another Victorian nursery favourite, pour 100 ml (3½ fl oz) hot semi-skimmed milk over 100 g (3½ oz) slightly stale wholemeal breadcrumbs. Add 100 g (3½ oz) mixed sultanas and raisins, plus ½ tsp each freshly grated nutmeg, ground allspice and ground cinnamon. Stir in 2 tbsp caster sugar and 75 g (2½ oz) softened unsalted butter. Leave to cool for 10 minutes, then stir in 1 egg, lightly beaten, and ½ tsp baking powder. Spoon into a buttered 600 ml (1 pint) pudding basin, cover tightly with a piece of buttered foil and steam in a pan of simmering water for about 1½ hours or until set. Turn out and serve with the raspberry sauce.
Egg whites contain no fat or cholesterol but do contain protein. They are therefore particularly useful for those who need to follow a very low-fat diet. * Raspberries are an excellent source of vitamin C as well as containing useful amounts of folate and fibre.
B12, C, selenium * A, B1, B2, folate, niacin, calcium, copper, iron, zinc