Raspberry Steamed Pudding

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I made a golden syrup version of this last week, but I didn’t seal the pudding bowl well enough and it boiled giving the pudding a dense, heavy texture. This was slightly undercooked, due I think to not putting enough water in the pot, but it rose magnificently and I finished it off in the microwave instead of bringing the pot back up to pressure again. Adding fresh raspberries as well as jam gave a lovely tangy topping to the pudding. Delicious!

For 4-6 portions you need

  • 100g caster sugar
  • 100g self raising flour
  • 100g butter/margarine
  • 1 large egg
  • 3 tbsp milk/non dairy milk
  • handful frozen raspberries
  • 3 tbsp raspberry jam
  • custard to serve
  1. Mix everything apart from the jam, raspberries and custard together with a hand whisk until light and fluffy.
  2. Place the raspberries and jam in the bottom of a pudding basin. Scrape over the batter.
  3. Cover *tightly* with foil and place on a trivet in the Instant Pot. Add enough water to come half way up the sides of the pudding basin.
  4. Steam for 25 mins, then manual pressure for 15 mins. Quick release the pressure and serve with custard. If yours is slightly undercooked then 1-2 mins in the microwave will soon sort it out ūüôā

 

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Triple Layer Pavlova

Christmas isn’t Christmas without at least one pavlova. I usually make a huge one and then struggle to fit it in the fridge… Having watched the Bake Off Showstopper challenge this series, I fancied a go at a triple layered version for this year. It worked! I used¬†raspberries and mixed summer berries in ours but you can use whatever you want as long as it’s not horrible crunchy passion fruit seeds or pomegranate ūüėČ

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For 8-10 portions you need

  • 6 egg whites (use the yolks in something else)
  • pinch salt
  • 350g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 600ml double cream
  • 2 x 250g packs of frozen fruit, defrosted (or whatever you want to fill and top it with)
  1. Preheat the oven to 170 degrees.
  2. Line three baking sheets with baking parchment.
  3. Whisk the egg whites until they form soft peaks. Add the sugar a little at a time, whisking all the time on a slower speed until they are stiff and glossy. Add the cornflour and vinegar.
  4. Spread 1/3 of the mix on each baking sheet fitting to the size of whatever serving dish you will be using.
  5. For the final layer, spread out a circle and then pipe the remaining meringue mixture to form peaks.
  6. Reduce the oven heat to 130 degrees and bake the meringues for 1-1.5 hours until they are risen, golden brown and crispy.
  7. Switch off the oven and leave the door open a crack by wedging a spoon into the door. Leave to cool completely.
  8. Once cooled, whisk the cream to soft peaks and layer up the pavlova with the fruit and cream finishing with a layer of fruit.
  9. Stand back and admire your creation.

Super Purple Breakfast Smoothie (v)

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I’ve long enjoyed making smoothies, but I recently upgraded my blender to a nutribullet type one. Oh my, all that extra power makes for an extra smooth smoothie! This combo used up some bits of fruit in the bottom of the fridge, and turned it my favourite colour. PURPLE!!

For one smoothie you need

  • 1 ripe banana
  • Handful red grapes
  • Handful blueberries
  • 1/4 cup oats
  • 1/2 cup non dairy yogurt
  • 1/2 cup almond milk
  1. Put everything in the blender goblet, invert and blend, blend, blend!
  2. Enjoy and feel super smug.