Ingredients
- 200 ml low–fat milk
- 200 g fresh white breadcrumbs, preferably made from day–old bread
- 1 tablespoon (20 g) unsalted butter, softened and diced
- grated zest of 1 lemon
- 125 g raspberries
- ⅓ cup (80 g) caster sugar
- 2 eggs, separated
- 1 eggwhite
- sifted icing sugar, to dust
- Raspberry sauce
- 125 g raspberries
- 1 tablespoon icing sugar, sifted
Preparation
- Preheat the oven to 140°C.
- Heat the milk until scalding hot, but not quite boiling.
- Put the breadcrumbs into a large, heatproof bowl and pour over the hot milk.
- Stir in the butter 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 30 g of the caster sugar and mash with a fork to make a thick, rough mixture.
- Spread the mixture over the bottom of a lightly buttered 1.
- 2 litre baking dish.
- Stir the egg yolks into the cooled breadcrumb mixture.
- Put the 3 eggwhites into a clean bowl and whisk until stiff peaks form, then whisk in the remaining caster sugar.
- With a large metal spoon, gently fold the eggwhites into the breadcrumb mixture.
- Spoon the breadcrumb mixture on top of the raspberries.
- Bake for 40–45 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 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.