Raspberry sponge puddings
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|½ cup||Caster sugar|
|1.33 cups||Self raising flour|
|1 to serve||Custard|
- Heat oven to 160 degC fan bake. Grease six 1/2 cup capacity cake moulds or small cups with melted butter. Divide the raspberries between the prepared moulds.
- Place softened butter and sugar in a bowl and beat until pale and creamy. Beat in eggs, one at a time. Fold in the flour alternating with the milk.
- Spoon the mixture on top of the raspberries, dividing the mixture between the six moulds. Top the moulds with circles of baking paper, cut to fit. Place the moulds in an oven pan and fill the pan with hot water to come half way up the sides of the moulds.
- Cover the whole pan with foil. Bake puddings for 40 minutes. Remove moulds from the water, run a knife out the inside of each mould and invert the puddings onto plates. Serve with custard, if desired.