Raspberry Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

An old-fashioned recipe that’s worth making when there are plenty of raspberries available.


  • 450 g/1 lb raspberries
  • 100 g/4 oz dry white breadcrumbs
  • 25 g/1 oz butter
  • 100 g/4 oz castor sugar
  • 3 eggs
  • icing sugar


    Hull and wash the raspberries and place in a saucepan along with the sugar. Warm gently over low heat, crushing a few of the berries until the juice begins to run. Continue to heat gently until the fruit is quite soft and a purée is formed. Draw off the heat and pass through a sieve. Add the warmed butter and stir in the breadcrumbs.

    Stir in the eggs and mix well. Pour the mixture into a well-buttered 1-litre (2 -pint) baking dish. Place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and bake for 1 hour. Allow to cool. Dust the top with icing sugar and serve warm or cold with single cream.