Kerrymaid Tasting Success with Chris Basten – CGOC Steamed Raspberry Pudding

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.

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

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.

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