Trisha’s Raspberry Pudding

Raspberry Pud with fresh raspberries and cream on a blue ceramic bowl

Raspberry season is almost here! Raspberries are not just another tasty berry, they are packed full of minerals, antioxidants, vitamins A, C and E, and folate. In New Zealand fresh raspberries can usually be found in December and January.

Get your hands on a punnet or two and make this delicious pudding from Trisha of Naturally By Trisha.

Trisha’s Raspberry Pudding

75g sugar

75g flour

75g butter

1 egg

1/3 tsp baking powder

25 fresh raspberries, plus more to serve

1 Tbs raspberry jam

lemon zest

1 tsp vanilla essence

Method

Cream butter and sugar, add lightly beaten egg. Mix in flour and baking powder and vanilla. Place half the mixture into a small lightly greased pie dish.

Carefully place raspberries onto the batter and sprinkle the lemon zest over.

With a knife gently swirl the raspberry jam through the remaining batter.

Carefully spread overtop of the base batter and raspberries.

Sprinkle over a little brown sugar and bake in a warmed 180 Deg oven for 35 minutes.

Omgosh this is delish. Serve with a dollop of natural yoghurt and the remainder of the fresh raspberries. Serves 3-4.

Enjoy! Trisha

 

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