Here a pudding popular in Victorian times is given a new look with fresh raspberries rather than the traditional jam. The texture of the pudding is beautifully light due to the addition of fresh breadcrumbs and whisked egg whites. Served with a fresh raspberry sauce, this is sure to become a family favourite.
200 ml low-fat milk
3⅓ cups (200g) fresh white breadcrumbs, preferably made from day-old bread
1 tbsp salt-reduced polyunsaturated spread
grated zest of 1 lemon
1 cup (125g) raspberries
⅓ cup (75g) caster sugar
2 medium eggs, separated
1 medium egg white
sifted icing sugar to dust
1 cup (125g) raspberries
1 tbsp icing sugar, sifted
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Preheat the oven to 140ºC. Spray a 1.25-litre baking dish with cooking spray. Heat the milk in a saucepan until scalding hot, but not quite boiling. Put the breadcrumbs in a large heatproof bowl and pour over the hot milk. Stir in the spread and lemon zest, then leave to cool for 10–15 minutes or until the crumbs have absorbed the milk.
Meanwhile, put the raspberries in a mixing bowl. Sprinkle over 2 tbsp of the caster sugar and mash with a fork to make a thick, rough fruity mixture. Spread over the bottom of the baking dish.
Stir the egg yolks into the cooled breadcrumb mixture. Put the 3 egg whites in a clean bowl and whisk until stiff peaks form, then whisk in the remaining caster sugar. With a large metal spoon, gently fold the egg whites into the breadcrumb mixture.
Spoon the breadcrumb mixture on top of the raspberries. Bake for about 45 minutes or until the pudding is set and lightly golden.
Meanwhile, make the sauce. Purée the raspberries by pressing them through a nylon sieve. Stir in the icing sugar, then pour into a serving jug.
Remove the pudding from the oven and leave to cool slightly, then dust the top with icing sugar. Serve warm, with the raspberry sauce.
Some more ideas…
*Serve with 2 tbsp plain low-fat yogurt per person. *For college pudding, another Victorian favourite, pour 100ml hot low-fat milk over 1½ cups (90g) slightly stale wholemeal breadcrumbs. Add ⅔ cup (100g) mixed sultanas and raisins, plus ½ tsp each grated nutmeg, ground allspice and ground cinnamon. Stir in 2 tbsp caster sugar and 4 tbsp salt-reduced polyunsaturated spread. Leave to cool for 10 minutes, then stir in 1 medium egg, lightly beaten, and½ tsp baking powder. Spoon into a greased 600ml pudding basin, cover tightly with a piece of greased foil and steam in a saucepan of simmering water for about 1½ hours or until set. Turn out and serve with the raspberry sauce.
*Egg whites contain no fat or cholesterol but do contain protein. They are therefore particularly useful for those who need to follow a very low-fat diet. *Raspberries are an excellent source of vitamin C as well as containing useful amounts of folate and fibre.