Raspberry Larder Pudding

Raspberry Larder Pudding

Remember I said I couldn’t imagine Sunday lunch without a pudding?  This one is another contender for the ‘had to be rustled up from an empty larder’ prize.   Our plans changed one weekend and we found ourselves at home, a main course had been found but a pudding was, of course, required.

I always have frozen raspberries tucked away and am never without a jar of raspberry jam for breakfast or just in case it is a day for scones.  In this instance I used the final jar of the Loganberry jam I made last summer and there couldn’t have been a more fitting or appreciative last hoorah for it.  I would get panicky if I didn’t have the wherewithal to make a cake in the house and so it was that all these ingredients made themselves available.

Raspberry Larder Pudding 2

This is essentially a light vanilla sponge atop a juicy, fragrant, sweet and sharp raspberry sauce – but it is so much more than merely that!  With cold double cream (for me) or further heady vanilla in the shape of ice cream (my husband and children) this is dream worthy.  Somehow a pudding of distant memory or perhaps just nostalgia as I don’t recall ever being given this as a child.

No matter, make this next time you need to rustle up afters a bit pronto and find yourself caught short in the shopping department.

Raspberry Larder Pudding

100g soft butter

100g golden caster sugar

2 eggs

125g self raising flour

2 tablespoons milk

150g frozen raspberries

1/2 jar raspberry jam

Icing sugar to dust

Preheat the oven to 180.  Place the raspberries in an ovenproof 1 litre dish and dot over the jam along with 2 tablespoons water, give it all a mix and set aside.  Cream the butter and sugar well and then add the eggs one at a time with spoonful of flour.  Finally gently mix in the reminder of the flour along with the milk and a pinch of salt.  Pour this batter over the raspberries, smooth to cover and bake for 35-40 minutes until just firm on top, you can put in a toothpick to double check, if it comes out clean it is done.   Dust with icing sugar if you like, serves 4.  This is easily doubled in which case you will need to cook it for about 1 hour.

Raspberry Larder Pudding 3

 

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9 Responses to Raspberry Larder Pudding

  1. Sam says:

    I am always amazed at the things one can pull together from an empty pantry if needs be – it’s like a kitchen version of Survivor! Anyway this pudding looks fabulous, we are big on warm puddings around here especially in the winter which for us is just around the corner now.

  2. Love this, Anna. Quick and easy and all the ingredients handy – the best kind of dessert. Can you use fresh fruit? I see an abundance of berries at the markets lately – do you think that would work – or just stick with the frozen?

    • Anna says:

      Thanks! Fresh berries would be fabulous if you have them to hand and if you have plenty then freeze some so you can make this in the winter!

  3. Hi Anna
    This is such a great recipe to have up your sleeve. An almost perfect pudding as far as I am concerned.

  4. Yum. I’ll try this one but may need to borrow/steal your tin!

  5. I love these old fashioned puddings and the fact that you can rustle it up for ingredients you already have in the pantry – well that’s just perfect!!

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