Recipes
Steamed raspberry puddings
30 minutes
Preparation time
25 minutes
Cooking time
6
Serves
Ingredients
Raspberry compote
300g fresh or frozen raspberries, depending on seasonality
30g caster sugar
1 tsp vanilla bean paste
Pudding
105 g unsalted butter, room temperature
105 g caster sugar
Zest of 2 oranges
Pinch of salt
110 g whole eggs, room temperature and beaten
105 g self-raising flour
Whipped cream
200 g fresh cream 35% fat
20 g caster sugar
Freeze-dried raspberry powder, for dusting (optional)
Method
Raspberry compote
- Place all of the ingredients into a bowl and mix to combine.
- Evenly divide the mixture between six 165 ml glass jars, 80 mm in diameter, or similar sized ramekins.
Pudding
- Place the room temperature butter, sugar, orange zest, and salt into the bowl of a freestanding mixer fitted with a paddle attachment and beat until light and fluffy.
- Slowly add the egg to the butter mixture, allowing it to incorporate after each addition.
- Lastly, add the self-raising flour and mix to combine.
- Divide the mixture between the six glass jars, on top of the raspberry compote, filling them approximately 5 mm from the top. If required, use the back of a spoon to level the surface.
- Top each jar with a square of baking paper, then wrap tightly with foil to completely seal.
- Place into the steam oven and steam at 100°C for 22-25 minutes.
- Remove from the steam oven, discard the foil and baking paper, then allow to stand at room temperature for 5 minutes.
- Meanwhile, prepare the whipped cream.
Whipped cream
- Place the cream and sugar in the bowl of a freestanding mixer fitted with a whisk attachment and whip to firm peaks.
- Scoop a generous dollop of the whipped cream on top of each pudding.
- Dust the top with freeze-dried raspberry powder and serve immediately.
Applicance Functions
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.