Steamed St. Dalfour Red Raspberry Fruit Spread Pudding

Ingredients (Serves 4):

  • 60g butter
  • 1/2 cup of casting sugar
  • Sugar to coat moulds
  • 1 egg
  • 1 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 120g St. Dalfour Red Raspberry fruit spread

Method:

Grease 4 pudding moulds, dust with sugar.

Place St. Dalfour Red Raspberry fruit spread into base.

Mix dry ingredients with wet ingredients.

Cover moulds with foil and cook in a bain marie in a moderate oven for 30 minutes.

Turn out and serve with ice cream.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Steamed St. Dalfour Red Raspberry Fruit Spread Pudding

Ingredients (Serves 4):

  • 60g butter
  • 1/2 cup of casting sugar
  • Sugar to coat moulds
  • 1 egg
  • 1 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 120g St. Dalfour Red Raspberry fruit spread

Method:

Grease 4 pudding moulds, dust with sugar.

Place St. Dalfour Red Raspberry fruit spread into base.

Mix dry ingredients with wet ingredients.

Cover moulds with foil and cook in a bain marie in a moderate oven for 30 minutes.

Turn out and serve with ice cream.