Yogurt and Raspberry Pudding

Baking and Desserts | British cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Yogurt and Raspberry Pudding

Ingredients

Raspberry leaves - 17.6 oz
Raspberry gin - 1 tablespoon
Sugar - 2.8 oz
Butter - 1.4 oz
Farm fresh eggs - 4 pieces
Vanillin - ¼ teaspoon
Powdered Sugar - 3 tablespoons
Corn Starch - 1 tablespoon
Yogurt powder - 7.1 oz
Wheat Flour - 2 tablespoons
Meyer Lemon Juice - 1 tablespoon
Citrus Zest Mix - 1 teaspoon
Salt - to taste

Step by Step guide

Step 1

Mix the raspberries with 3 tablespoons of sugar and the liqueur. Let sit for 5 minutes.

Step 2

Cream the butter with the powdered sugar and vanillin.

Step 3

Separate the egg whites from the yolks. Gradually add the yolks one by one to the butter mixture, then add lemon juice, zest, salt, yogurt, flour, and cornstarch.

Step 4

Beat the egg whites with 2 tablespoons of sugar, then gently fold them into the mixture.

Step 5

Pour half of the mixture into a greased baking dish, then layer the raspberries on top. Cover with the remaining mixture and bake for 35–40 minutes at 160–356°F.