Lemon and raspberry self saucing pudding.

I had planned to make a lemon self saucing pudding for dessert last Sunday. Popping into my local Waitrose for the potatoes to roast around the pork I was cooking too, I happened upon a large punnet of raspberries. Reduced. So somehow they landed in my basket and came home with us. I did think that instead of a baked pudding we might have soem raspberries and a splash of cream or yogurt instead.

No such luck. Bottom lips were stuck out and the lemon pudding was demanded. But I had these raspberries that were ripening by the second. Then I had a revelation. What if I added the raspberries to the pudding? Would that work?

Well it worked. Brilliantly.

If you’d like to try, you need 250g of fresh raspberries and then I use this Lemon self saucing pudding recipe from Olive magazine. I fold in the raspberries, just before pouring the batter into the buttered dish. A drizzle of ice cold pouring cream and this is heaven.

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