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
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.