Yogurt and Raspberry Pudding
Baking and Desserts • British
Description
Yogurt and Raspberry Pudding
Ingredients
- Raspberry leaves 20 oz
- Raspberry gin 1 tablespoon
- Sugar 5 oz
- Butter 0 oz
- Farm fresh eggs 4 pieces
- Vanillin ¼ teaspoon
- Powdered Sugar 3 tablespoons
- Corn Starch 1 tablespoon
- Yogurt powder 5 oz
- Wheat Flour 2 tablespoons
- Meyer Lemon Juice 1 tablespoon
- Citrus Zest Mix 1 teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
Mix the raspberries with 3 tablespoons of sugar and the liqueur. Let sit for 5 minutes.
Step 2
Cream the butter with the powdered sugar and vanillin.
Step 3
Separate the egg whites from the yolks. Gradually add the yolks one by one to the butter mixture, then add lemon juice, zest, salt, yogurt, flour, and cornstarch.
Step 4
Beat the egg whites with 2 tablespoons of sugar, then gently fold them into the mixture.
Step 5
Pour half of the mixture into a greased baking dish, then layer the raspberries on top. Cover with the remaining mixture and bake for 35–40 minutes at 160–355°F.
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