Raspberries in jelly


Macaroon pudding

  • 500 GRAM RASPBERRIES, cleaned
  • 100 GRAM SUGAR
  • 3 SHEETS OF GELATIN, soaked

Soak the raspberries in the wine and sugar for one hour. Drain the raspberries, but keep the wine. Bring the wine to the boil, turn off the heat and dissolve the gelatin. Pour this over the raspberries and refrigerate for 4 hours.

Inspired by Nigella Lawson.

Mix the eggs with the sugar, cinnamon and lemon rind, and soak the bread and cookies one hour in this mixture. Put 1 layer of bread, raisins, 1 layer of cookies, raisins and so on until all ingredients have finished. Pour the milk-egg mixture on top. Cook the pudding half an hour au bain marie or 8 minutes in the microwave at 600 watt.

Serve with custard sauce.

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