Steamed St. Dalfour Red Raspberry Fruit Spread Pudding

Iceberg and grape tomato salad with St. Dalfour Raspberry fruit spread vinaigrette

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.



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