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.
*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.