Wednesday 4 April 2012

Mitchells recipe: Raspberry Sponge Pudding with Whisky Cream.

At Mitchells we are all self confessed foodies and we are proud to stock a huge range of locally produced food products. Given our love for food and cake we wanted to share a tasty recipe for Raspberry Sponge Pudding with Whisky Cream.

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.
 Image courtesy of Jacopo Werther / Wikimedia.
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