- 60g butter
- 65g cup of casting sugar
- Sugar to coat moulds
- 1 egg
- 200g cups plain flour
- 1 tablespoon baking powder
- 1/2 pint milk
- 120g St. Dalfour Red Raspberry fruit spread
Grease 4 pudding moulds, dust with sugar.
Place St. Dalfour Red Raspberry fruit spread into base.
Mix dry ingredients with wet ingredients and fill the moulds leaving one centimeter for the mixture to rise.
Cover moulds with foil and cook in a bain marie in a moderate oven for 30 minutes.
Turn out and serve with ice cream.