John Myers
Raspberry Pudding
The perfect raspberry pudding recipe with a picture and simple step-by-step instructions.
- 500 ml Rama Cremefine 7%
- 250 g Fresh or frozen raspberries
- 2 Eggs
- 50 g Sugar
- 50 g Fine food starch
- 1 Wash the raspberries, pat dry and puree them finely. Separate the eggs, the egg whites are not needed. Beat the egg yolks with sugar with the mixer to a light mixture. Stir 100 ml Rama Cremefine with cornstarch until smooth and beat into the egg and sugar mixture.
- 3. Slightly heat the remaining 400 ml Rama Cremefine. Add the mixed cornstarch and egg mixture to the Cremefine while stirring. Bring to the boil while stirring and briefly bring the pudding to the boil until it is really thick and creamy.
- 4 Remove from the stove and stir in the raspberry puree. 4 Rinse the molds with cold water. Fill in the raspberry pudding and refrigerate. After 2 hours, the pudding can also be turned out of the mold. Raspberry puree goes well with it. Strawberries can also be used instead of raspberries.
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