Raspberry Trifle

Raspberry Trifle

Frozen raspberries are used in this light, creamy trifle. Raspberry filled sponges are soaked in sherry and then topped with raspberries and covered in a creamy custard before decorating with dollops of whipped cream and crushed biscuits.


Raspberry Trifle

8 servings
  • Preparation time: 35 minutes
  • Standing time: 1 hour
  • Refrigeration time: At least 30 minutes

  • Ingredients
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 115 g (4 oz) caster/superfine sugar (½ cup)
  • 2 tbsp cornflour/cornstarch
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 1 tsp vanilla extract
  • 8 trifle sponges or 1 packet lady fingers
  • 4 tbsp raspberry conserve or jam
  • 50 ml (2 fl oz) sherry or framboise (¼ cup)
  • 340 g (12 oz) frozen raspberries (1½ cups), thawed
  • 360 ml (12 fl oz) double/whipping or heavy cream (1½ cups)
  • 3 ratafias or amaretti biscuits


  • You will also need a large flat bottomed glass dish or 8 individual glass dessert dishes.

  • Method
  • First pour the milk into a pan.

  • Now put the egg yolks, sugar, and cornflour/cornstarch in a bowl and add 2 tablespoons of milk taken from the milk in the pan. Using an electric whisk, whisk until the mixture is pale in colour and has thickened, 2–3 minutes. Set aside.

  • Stir the vanilla into the milk and bring to the boil. Then slowly pour onto the egg mixture, stirring constantly. When smooth, pour the mixture back into a clean pan and cook over a medium heat, stirring until it starts to thicken, about 3 minutes.

  • Pour into a bowl and cover the surface of the custard with cling film to prevent it forming a skin. Leave to become cold.

  • Meanwhile, slice the trifle sponges or lady fingers in half and spread one half with the raspberry conserve. Now sandwich back together and arrange them in a single layer over the bottom of the glass dish or individual dishes.

  • Drizzle the sherry or framboise over the sponges.

  • Now spoon the raspberries on top of the sponges (you may not need all the juice that has come from thawing the raspberries).

  • Whisk 150ml (5 fl oz) (⅔ cup) of the cream until thick. Using a balloon whisk, whisk the custard to loosen it a little and then whisk in the cream until combined. Pour over the raspberries.
  • Whisk the remaining cream until soft peaks form.

  • Now to decorate the top. Put dollops of cream around the edge of the trifle in the large glass dish or spoon one dollop on top of the trifles in the individual glass dishes. Chill for at least 30 minutes.

  • Meanwhile, crush the biscuits into small pieces and, just before serving, sprinkle over the cream.


  • If a smaller number or servings are needed, just reduce the quantity of ingredients appropriately and use individual glass dishes.

Updated: December 30, 2019

Raspberry Creamy Parcels

Raspberry Creamy Parcels

Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.


Raspberry Creamy Parcels

4 servings
  • Preparation time: 25 minutes
  • Freezing time: 45 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the parcels
  • 170 g (6 oz) cream cheese (¾ cup)
  • 170 g (6 oz) mascarpone cheese (¾ cup)
  • 55 g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 40 g (1½ oz) caster/superfine sugar (3 tbsp)
  • 115 g (4 oz) fresh raspberries (1 cup)
  • 2 tsp vanilla extract

  • For the fruit compote
  • 225 g (8 oz) mixed frozen berries, thawed (1⅓ cups)
  • 28 g (1 oz) caster/superfine sugar (2 tbsp)


  • You will also need 4 x 8 cm (3 inch) ramekin dishes.

  • Method
  • For the parcels
  • Line the four ramekin dishes with cling film/food wrap, overlapping the edges, and put to one side.

  • Beat together the cream cheese and mascarpone in a large bowl until smooth. (A food mixer or hand-held whisk does this easily.)

  • Now in a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.

  • Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.

  • Divide the mixture amongst the ramekins, pressing it down with the back of a spoon to remove any air pockets. Fold excess film/wrap over the top and place in the freezer to become firm, about 45 minutes.

  • For the fruit compote
  • Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Now cook the fruit, over a medium heat, until it starts bubbling.

  • Reduce the heat and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Gently cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.

  • To serve
  • Unfold the cling film/food wrap from the top of the ramekins and invert each one onto a plate. Peel off the rest of the film/wrap.

  • Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.

Updated: October 19, 2019

Posh Raspberry Mess

Posh Raspberry Mess


This is a grown up version of the famous Eton Mess but with raspberries. Raspberries are drizzled with framboise, a raspberry liqueur, and then folded with crushed meringue shells into mounds of whipped cream.



4 servings
  • Preparation time without making the meringues: 10 minutes
  • Preparation time including making the meringues: 18 minutes
  • Cooking time if making the meringues: 1 hour to 1 hour 15 minutes
  • Standing time if making the meringues: 2 hours

  • Ingredients
  • 350 ml 12 fl oz double cream/heavy or whipping cream (1½ cups)
  • 4 meringue shells*
  • 450 g 1 1b raspberries, washed
  • 2 tbsp framboise/raspberry liqueur optional

  • *This dish is a great way to use up any left-over meringue. However if making the meringues especially for this dish, follow the recipe below and prepare these first.

  • For the meringue
  • 2 eggs large (U.K.)/extra large (N.A.), whites only
  • 115 g 4 oz caster/superfine sugar (½ cup + 1 tbsp)

  • You will also need 4 glass dessert dishes or sundae glasses.

  • Method
  • For the meringue
  • Preheat oven to cool, 140°C (275°F) (mark 1)

  • Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.

  • Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.

  • Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow the meringues to completely dry out.

  • For the fool
  • Pat dry the washed raspberries and put in a bowl, reserving 12 for later.. Drizzle over the framboise, if using, and set to one side.

  • Whip the cream until it forms soft peaks.

  • Roughly crush 4 meringue shells and fold into the cream.

  • Just using a few strokes, fold in the raspberries along with any juice.

  • Divide between the glass dishes and top each one with three reserved raspberries.

  • Note
  • This summer dessert still tastes delicious without the framboise. It just misses that little bit extra. To make your own, see Drinks – Framboise Liqueur.

Updated: June 28, 2019

Easy Summer Trifle

Easy Summer Trifle


A very refreshing summer trifle with fresh raspberries and strawberries, that is very quick and easy to prepare.



4 servings
  • Preparation time: 20 minutes
  • Standing time: about 15 minutes

  • Ingredients
  • 1 pkt. sponge fingers lady fingers or trifle sponges
  • 4 tbsp raspberry conserve
  • 115 g 4 oz small strawberries (about ¾ cup)
  • 115 g 4 oz raspberries
  • 2 tbsp sherry
  • Bird’s custard
  • 120 ml 4 fl oz double cream/whipping or heavy cream (½ cup)

  • You will also need 4 glass dessert dishes.

  • Method
  • Break enough of the sponges into pieces to fit the base of each dish.

  • Then spoon over 1 tablespoon of raspberry conserve in each dish, and level.

  • Wash and pat dry the fruit. Hull the strawberries and cut in half. Reserving 4 raspberries and 8 half strawberries for decoration, equally divide the rest amongst the four dishes.

  • Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge.

  • Make up 480ml (16 fl oz) (2 cups) of Bird’s custard, according to the directions on the packet. Pour into a small jug and cover the custard with clingfilm/plastic wrap to prevent it from forming a skin. Leave until just cold.

  • Spoon the custard equally into the four dishes.

  • Now whip the cream until soft peaks form and put a dollop on top of the custard.

  • Decorate the cream in each dish with two strawberry halves and a raspberry.

  • Serve.

Updated: June 28, 2019



Raspberry Ripple Ice Cream for Grown-ups

Raspberry Ripple Ice Cream for Grown-ups


Crème de cassis lifts this ice cream dessert from being just ordinary. A raspberry and cassis purée is used to ripple the ice cream and warmed to pour over as a sauce.



4 servings
  • Preparation time: About 15 minutes
  • Refrigeration time: 2 hours

  • Ingredients
  • 12 large scoops soft-scoop vanilla ice cream

  • For the sauce
  • 300 g 10 oz frozen raspberries, thawed (1¼ cups)
  • 28 g 1 oz caster sugar/superfine sugar (2 tbsp)
  • zest of 1 lemon
  • 4 tsp lemon juice
  • 3 tbsp crème de cassis

  • You will also need a freezer-proof container that will take the ice cream and 4 glass dishes.

  • Method
  • First remove the ice cream from the freezer to soften up a little.

  • Now to prepare the sauce, purée the raspberries, caster sugar, lemon zest, lemon juice, and crème de cassis. Then sieve the purée to remove the raspberry seeds. Put half the sauce to one side for later.

  • Then spoon 6 generous scoops of ice cream over the base of a freezer container and drizzle over half the remaining sauce. Now spoon 6 further scoops and make a second layer. Drizzle over the rest of the sauce.

  • Make a few strokes through the ice cream with a knife. This will allow the sauce to run through and make a marbled effect. Cover and freeze for 2 hours.

  • To serve
  • Warm the reserved sauce.

  • Scoop the ice cream into the glass dishes and pour over the warm sauce. Serve immediately.

Updated: December 9, 2018

Quick Raspberry Ripple Ice Cream

Quick Raspberry Ripple Ice Cream


This makes a lovely refreshing dessert and is very quick to prepare. A thick raspberry sauce, made from frozen raspberries, is carefully swirled through a creamy vanilla ice cream.



8 servings
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Standing time: 30 minutes
  • Freezing time: 3 hours

  • Ingredients
  • 2 litre container vanilla ice cream
  • 285 g 10 oz frozen raspberries (1¼ cups)
  • 28 g 1 oz caster/superfine sugar (2 tbsp)
  • ½ lemon

  • You will also need dessert glass dishes.

  • Method
  • Place the raspberries in a small pan. They don’t have to be thawed but break up any raspberries frozen in a clump. Sprinkle over the sugar and add the zest of the lemon. Then squeeze the juice of the lemon into the pan.

  • Bring the juice to the boil over a medium heat and then reduce and gently simmer for 10 minutes until the sauce has thickened and become syrupy.

  • Now press the raspberries and juice through a sieve to remove the seeds. This will leave a lovely thick syrup. Then leave to become cold.

  • While the raspberry purée is cooling, transfer the ice cream from the freezer to the refrigerator so it can soften up, about 30 minutes.

  • If the ice cream comes in a rectangular container, the raspberry ripple can be created in this container. However if it comes in a tub, scoop the ice cream into a 2 litre rectangular container which has a lid. Now break up the ice cream with a spoon.

  • Pour half the purée over the ice cream and quickly cut in with a palette knife using a few strokes. (Avoid over working or it will turn into a raspberry mess!!) Now pour over the remaining raspberry purée which will just run through any gaps.

  • Pop on the lid and return to the freezer. It will take about 3 hours to refreeze.

Updated: October 21, 2018

Individual Chocolate and Raspberry Pavlovas

Individual Chocolate and Raspberry Pavlovas


These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.



4 pavlovas
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 2 eggs large (U.K.)/extra large (N.A.), whites only
  • 115 g 4 oz caster/white sugar (½ cup + 1 tbsp)
  • ½ tsp vanilla extract
  • 7 g ¼ oz cocoa powder (1 tbsp)
  • 150 ml 5 fl oz double/whipping or heavy cream (⅔ cup)
  • 14 g ½ oz icing/powdered sugar (1½ tbsp)
  • 115 g 4 oz raspberries (1 cup)

  • You will also need a large baking sheet/tray lined with baking parchment.

  • Method
  • Preheat the oven to 140°C (275°F) (gas 1).

  • Whisk the egg whites until firm peaks form. Then gradually add the sugar, one spoonful at a time, whisking well after each addition until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  • Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.

  • Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  • Now put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  • Whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.

Updated: July 23, 2018

Orange Baked Sponge Pudding with Raspberry Jam

Orange Baked Sponge Pudding with Raspberry Jam


A sponge pudding to fill the family on those cooler days. Individual, light sponge puddings flavoured with orange and topped with raspberry jam.



4 servings
  • Preparation time: About 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 115 g 4 oz butter, softened, (½ cup, or 1 stick) plus extra for greasing
  • 4 tbsp raspberry jam
  • ½ medium orange
  • 55 g 2 oz caster/superfine sugar (¼ cup + 1½ tsp)
  • 1 egg large (U.K.)/extra large (N.A.), beaten
  • 115 g 4 oz self raising/self-rising flour, sifted (⅔ cup + 2 tbsp)

  • You will also need 4 x 175ml 6 fl oz (1 cup) pudding basins or similar small rounded dishes
  • and a deep sided tin/pan large enough to hold the four basins.

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Grease the four pudding basins and put 1 tablespoon of jam in the bottom of each. Set aside.

  • Grate the zest from the orange and put to one side. Then squeeze out the juice and pour into a small jug.

  • Now beat the zest into the butter using an electric hand mixer.

  • Add the sugar and beat until light and creamy.

  • Then gradually whisk in the egg.

  • Fold in the flour, adding sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.

  • Alternatively, use a free-standing mixer. Mix all the ingredients together, except for the orange juice. Then add the orange juice, one tablespoon at a time, until a soft dropping consistency is reached.

  • Divide the mixture amongst the four basins and smooth the tops.

  • Now butter four pieces of foil, each large enough to cover the basins and fold over the sides. Put the covered basins in the tin/pan and pour in enough boiling water to come halfway up the sides of the basins. Bake for 40 minutes until the tops of the sponges spring back when lightly pressed.

  • Carefully lift the basins out of the water. Run a small palette knife round the edge of the sponges, then turn them out onto four plates or dessert bowls.

  • Serve with cream or custard (optional).

Updated: July 27, 2019

Raspberry Ice Cream Sundae

Raspberry Ice Cream Sundae


A traditional ice cream sundae – delicious at any time. Raspberry sauce drizzled through scoops of ice cream or frozen yogurt and velvety whipped cream.



4 servings
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 450 g 1 lb frozen raspberries, thawed (2 cups)
  • 85 g 3 oz caster/superfine sugar (½ cup)
  • 1 lemon juice only*
  • 284 ml 10 fl oz double/whipping or heavy cream (1¼ cups)
  • 8 good scoops vanilla ice cream or frozen yogurt

  • *1 lemon should yield 3 tbsp

  • You will also need 4 sundae glasses.

  • Method
  • To make the raspberry sauce, put the sugar and lemon juice in a pan with 225ml (8 fl oz) (1 cup) of water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until slightly thick and syrupy.

  • Put the raspberries in a blender or food processor and pour the hot syrup over the top. Purée and then strain through a fine sieve to remove the seeds.

  • Whip the cream until it forms soft peaks.

  • Now drizzle two tablespoon of the raspberry sauce round the inside of each sundae glass. (It will run down the side of the glass and leave a layer on the bottom.)

  • Add two scoops of ice cream or frozen yogurt to each glass.

  • Then top with a large dollop of whipped cream.

  • Slowly drizzle two tablespoons of raspberry sauce over the top, allowing the sauce to run down through the layers.

  • Serve immediately.

Updated: November 1, 2017

White Chocolate and Raspberry Cheesecake

White Chocolate and Raspberry Cheesecake


This recipe is adapted from Mary Berry’s Three-tier White Chocolate and Raspberry Cheesecake. It featured on the Great British Bake-off Masterclass series with Paul Hollywood. I have found it the lightest cheesecake I have ever tasted and it makes a really scrumptious dessert.



10 servings
  • Preparation time: 1 hour
  • Cooking time: 40 minutes
  • Cooling and chilling time: about 1 hr 30 minutes

  • Ingredients
  • For the base
  • For U.K.
  • 55 g 2 oz butter
  • 28 g 1 oz dark chocolate
  • 250 g 9 oz digestive biscuits

  • For North America
  • 85 g 3 oz butter (⅜ cup, or ¾ stick)
  • 250 g 9 oz Oreo baking crumbs (1¾ cups)

  • For the filling
  • 300 g 11 oz good quality white chocolate (3 x 100g bars)
  • 400 g 15 oz full-fat cream cheese, at room temperature (2 cups)
  • 2 eggs large (U.K.)/extra large (N.A.)
  • 150 ml 5 fl oz soured cream (⅔ cup)
  • 1 tsp vanilla extract
  • 225 g 8 oz fresh raspberries (2 cups)

  • For the decoration
  • 55 g 2 oz good quality white chocolate (½ x 100g bar)
  • 140 g 5 oz fresh raspberries (1¼ cups)
  • 1 tsp icing/powdered sugar
  • 120 ml 4 fl oz double cream/whipping or heavy cream (½ cup)

  • You will also need a 23cm 9 inch springform cake tin/pan or loose-bottomed cake tin/pan and a piping bag fitted with a medium star nozzle

  • Method
  • Grease the sides of the tin and line the base.

  • Preheat the oven to 170°C (325°F) (gas3)

  • For the base
  • For U.K.
  • Put the biscuits in a plastic storage bag and crush, using a rolling pin, until they resemble fine breadcrumbs.

  • Break the chocolate into pieces and tip into a small pan. Add the butter.

  • Heat gently until the butter and chocolate have just melted, stirring occasionally. As soon as they have melted, immediately remove from the heat.

  • Stir in the biscuit crumbs until thoroughly coated.

  • For North America
  • Gently melt the butter in a small pan. As soon as it has melted, remove from the heat and stir in the baking crumbs until thoroughly coated.

  • Once the crumbs are thoroughly coated tip into the prepared tin/pan and press evenly over the base, making sure they reach into the edges.

  • Chill while preparing the filling.

  • For the filling
  • Put an inch of water into a small pan and heat until just simmering.

  • Break the chocolate into small pieces and tip into a bowl that will sit over the pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt, stirring occasionally, until it is smooth. (The water needs to be just at a simmer, as you don’t want the chocolate to get too hot.) Remove from the heat immediately the chocolate has melted.

  • Beat the cream cheese in a large bowl until smooth.

  • Add the eggs, soured cream, and vanilla extract and then beat until creamy and no lumps remain.

  • Stir in the melted chocolate.

  • Spoon half the mixture over the chocolate base. Then scatter the raspberries evenly over the mixture but don’t press them down.

  • Spoon the remaining cheese mixture over the raspberries and even the top with a small palette knife or the back of a spoon.

  • Bake for 40–45 minutes until the cheesecake is just firm around the edge and just set in the middle. There still needs to be a slight wobble as this will prevent it cracking when cooling.

  • Remove from the oven and leave to cool.

  • If you have time, leave to cool in the oven with the door slightly ajar. This will allow it to cool down very slowly which again helps prevent cracking.

  • Then transfer the fridge to chill.

  • For the decoration
  • Put 85g (3 oz) (¾ cup) of the raspberries in a liquidiser. Reserve the remaining raspberries for later, making sure there is an even number. Add the sugar to the liquidiser and purée.

  • Press the coulis through a plastic sieve to remove the seeds. Scrape off any excess coulis from the underside of the sieve with a clean spoon. Put to one side.

  • Next, make chocolate curls from the white chocolate by either carefully running a knife at an angle down the side of the chocolate, or using a vegetable peeler. Set to one side.

  • Carefully remove the cheesecake from its tin/pan and place on a serving plate.

  • Whisk the cream until soft peaks form and then spoon into the piping bag. Pipe an even number of rosettes of cream round the edge of the cheesecake making sure they touch each other so there are no gaps.

  • Now spoon the raspberry coulis in the middle and spread evenly over the top. The rosettes of cream should prevent it dripping over the sides.

  • Arrange the chocolate curls in a mound in the centre of the cheesecake.

  • Finally, decorate the rosettes of cream with the reserved raspberries.


Quick Raspberry Fool

Quick Raspberry Fool


All this recipe needs is fresh raspberries, honey and natural yogurt to make a refreshing summer fool.



4 servings
  • Preparation time: less than 10 minutes
  • Cooking time: 2 minutes
  • Refrigeration time: 30 minutes

  • Ingredients
  • 280 –340g/10–12 oz fresh raspberries 2 punnets
  • 1 tsp runny honey/clear honey
  • 1 x 500g carton natural yogurt

  • Method
  • Reserve four raspberries and then cook the rest gently in a small pan with the honey until the fruit juices just start to run. This will only take a couple of minutes. Remove from the heat and leave to cool.

  • Pour the yogurt into a bowl and very carefully fold in the raspberries. The juice will be absorbed into the yogurt to turn it a pale raspberry colour. Chill for 30 minutes in the fridge.

  • Divide between four fancy glass dishes and top with the reserved raspberries.


Steamed Jam Sponge Pudding

Jam Sponge Pudding


Not sure what to put on your sponge pudding? Just reach for a pot of jam – any flavour will work. We love this pudding with raspberry jam which is shown here.



  • Preparation time: 10 minutes
  • Cooking time: 1 hour 15 minutes

  • Basic Recipe

  • Ingredients
  • 50 g/2 oz butter
  • 50 g/2 oz caster sugar/fine white sugar
  • 110 g/4 oz self-raising flour sifted
  • 1 egg large(U.K.)/extra large (N.A.), beaten
  • 1 tbsp milk
  • 2 tbsp jam raspberry works well

  • Equipment
  • 500 ml/1 pint pudding basin
  • Steamer

  • Method
  • Cream the butter and sugar. Gently add the flour, alternately with egg and milk. The mixture should drop gently from a spoon.

  • Alternatively, use a food mixer but add ½ tsp baking powder.

  • Grease the pudding basin, spoon the jam into the bottom and level it. Then add the mixture. Take a piece of foil that will cover the top of the basin and come halfway down the sides. Make a pleat through the middle to allow for any expansion. Place over the basin and pinch under rim. Take a length of string. It needs to go round the basin under the rim and secured tightly, then a loose length to make a handle. This will make removing the basin at the end easy.

  • Fill the saucepan with about two inches of water and bring to the boil. Place the basin in the steamer, cover with the lid, and turn the heat down to a gentle simmer. Simmer for 1 hour 15 minutes.

  • If you don’t have a steamer, use a deep sided saucepan. Prepare the basin in the same way and place in the saucepan. Carefully pour boiling water into the saucepan so it comes no more than half way up the basin. Cover and let the water simmer for 1 hour 15 minutes.

  • Remove the basin, take off the string and foil and run a palette knife round the inside. Invert it on to a plate and serve with extra jam.

  • To make a pudding for 2
  • Use 1½ oz butter, 1½ oz sugar, 3 oz flour, 1 egg and ½ tbsp milk.
  • You will need a ¾ pint pudding basin.

  • To make a pudding for 6
  • Use 3 oz butter, 3 oz sugar, 6 oz flour, 2 medium eggs and ½ tbsp milk.
  • You will need a 1½ pint pudding basin.