Rich, creamy desserts aren’t off the menu when you go egg-free as this gorgeously fruity treat confirms – the proof is in the pudding!
Suitable for Egg free
Serves 4
Prep time 5 minutes
Cook time 25 minutes
Nutrients per serving:
Ingredients
- 165g raspberries
- 30g granulated sugar + 4 tsp
- 25g granulated sugar *
- Zest of 1 orange
For the custard:
- 250ml double cream
- 1 tsp vanilla extract *
- 1 tbsp cornflour
* Available at Holland & Barrett
Method
Step 1
Put the raspberries and 30g sugar in a small pan and heat gently until the raspberries release their juice and the sugar dissolves. Turn up the heat and bubble for 5 minutes. Divide mixture between 4 small 125ml ramekins.
Step 2
Put the cream, sugar, orange zest and vanilla in another small pan. In a small cup or glass, blend the cornflour with 2 tablespoons of cold water until smooth. Add this to the mixture over a medium-high heat, whisking all the while. Bring the cream to the boil and whisk until thickened. Divide the custard between the ramekins and cool for 5-10 minutes.
Step 3
Scatter a teaspoon of sugar over the top of each custard. Place the ramekins under a very hot grill or use a chef’s blowtorch to caramelise the tops (3-4 minutes). Serve warm or cold.
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