Easy raspberry pudding
- Prepare
- overnight
- Cook
- less than 10 mins
- Serve
- Makes 6
This pudding is a deliciously fruity and dense one. I am not a huge fan of airy mousses – I prefer the ones with a bit more richness and more like a set custard. This is a raspberry version that I think you will adore. For this recipe, you will need 6 ramekins or pots.
Ingredients
For the pudding
- 300g/10½oz raspberries
- 600ml/1 pint double cream
- 150g/5½oz caster sugar
- 1 lemon, juice only
To serve
- 150g/5½oz raspberries, halved
- 1 lemon, zest only
- 3 tbsp maple syrup
- 75g/2¾oz dark chocolate shavings, at least 70% cocoa solids
Method
To make the pudding, blend the raspberries in a blender or food processor. Pass the mixture through a sieve into a bowl until there is a smooth purée. Set aside.
Pour the double cream and sugar into a small saucepan and mix to combine. Cook over a medium heat until the sugar has dissolved completely. Take off the heat and set aside to cool for 5 minutes.
Add the lemon juice and raspberry purée to the cream mixture. Mix really well and divide evenly between the ramekins or pots. Chill in the fridge for at least 4 hours or overnight if possible.
To serve, mix the halved raspberries, lemon zest and maple syrup in a bowl. Top each ramekin with the raspberry mixture and sprinkle over the chocolate.
Recipe tips
You can totally use frozen berries for this if that is what you have available.
