It is a a tasty pudding to perfectly finish off any meal. The raspberry flavour is deliciously and the whisky cream gives it a little kick. Why not try it for yourself? Why not post photo of the finished article (preferably pre-eating) and post it on our Facebook wall?
Ingredients
- 3 heaped tbsp raspberry jam
- 300g fresh raspberries
- 175g unsalted butter
- 75g soft light brown sugar
- 75g caster sugar
- 3 large eggs - beaten
- 4 tbsp Scotch Whisky
- 225g self-raising flour
- 300ml Mitchells Double Cream
Method
- Pre-heat the oven to gas mark 2, 300°F (150°C).
- Thoroughly grease a 2 litre pudding basin with butter, then line the base with a greaseproof paper disc. Spoon the jam into the bottom of the basin and spread evenly, then arrange the raspberries in a single layer on top – allowing them to come slightly up the side of the bowl.
- Beat together the butter, soft brown sugar and caster sugar until very light and fluffy, and then gradually beat in the eggs and 2 tbsp of the whiskey.
- Fold the flour into the creamed mixture, carefully spoon it on top of the raspberries and spread evenly. Cover the pudding basin with a sheet of foil, pleated in the middle, and secure with string. Steam the pudding for 1 and half to 1 3 quarter hours, until well risen.
- While the pudding is cooking, whisk the remaining whisky with the Mitchells double cream until it holds soft peaks – adding a teaspoon of caster sugar if wished.
- Spoon into a serving bowl, cover and refrigerate until serving. Carefully un-mould the pudding onto a serving dish, garnish with mint leaves and serve hot accompanied by the whisky cream.
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