Kerrymaid has once again partnered with the Craft Guild of chefs to create a series of great tasting dished using Kerrymaid Buttery. Craft Guild of Chef’s Chair Chris Basten creates a delicious summer recipe – Steamed Raspberry Pudding. Ingredients 150 grams raspberry jam 120 grams Kerrymaid Buttery 120 sugar 2 eggs 1 teaspoon vanilla essence 120 grams plain flour 1 teaspoon baking powder 40 ml milk Method Butter foil cups with Kerrymaid Buttery and divide raspberry jam between them Add remaining Kerrymaid Buttery with sugar and cream. Add the eggs one at a time beating thoroughly. Add the vanilla flour and baking powder and milk and carefully mix. Divide the batter between the moulds cover with foil and steam for 40 minutes.