Raspberry Pudding
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This easy Raspberry Pudding is a gorgeous family friendly dessert. Chock full of sweet and tangy raspberries tucked into a soft light sponge. Heavenly drizzled with fresh cold cream.
I am always looking to make the most of summer’s best raspberries with simple recipes which showcase the delights of this sweet tangy berry.
This Raspberry Pudding may be the best dessert to come out of your kitchen this summer and does the fruit all the justice it deserves.
Plump juicy raspberries are tossed into the bottom of a baking dish and blanketed by a light soft ground almond sponge. Crisp on the top and the edges and delightfully squidgy and luxurious underneath.
The best bit is that it can be made all year round. When your summer raspberries are done you’ll be wanting to make this again and again with the berries stashed in your freezer.
Watch to see how to make it
Why You’ll Love This Raspberry Pudding Cake
- This dessert is full of sweet juicy and slightly tangy raspberries.
- Simple to put together sponge.
- Made with easy to get hold of naturally gluten-free ingredients like ground almonds (almond flour) and tapioca flour.
- It can be eaten warm straight out of the oven or later at room temperature.
- Incredibly moreish, one bowl is never enough!
Ingredients Needed
Raspberries. You can use fresh or frozen
Tapioca flour – we use tapioca flour twice here. Once to coat the raspberries in the bottom of the glass dish. This captures the excess moisture from the raspberries to avoid the pudding sinking. We also use tapioca flour mixed in with the ground almonds to give the sponge a better structure.
Ground almonds (aka almond flour) – used instead of flour for the most irresistible soft light texture and nutty taste. You are looking for blanched ground almonds which is often called almond flour. But there is a bit of labelling confusion as it is commonly sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>>Is Almond Flour The Same As Ground Almonds?
Unsalted butter. We need unsalted so we can control the salt content of the recipe. Make sure it is at room temperature.
Light Brown sugar. Gives lovely gentle molasses flavour and moisture.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Vanilla extract. Use a good quality extract, I like Nielsen Massey.
Baking powder. A leaving agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.
Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
Icing sugar (powdered sugar). this is just used to sprinkle over the top of the baked dessert for prettiness.
How To Make Raspberry Pudding Cake
For full recipe instructions go to the recipe card at the end of this post.
Toss the raspberries in tapioca flour and tumble into the bottom of a baking dish.
Beat butter and brown sugar until light and fluffy. Add the eggs and vanilla and mix well. Beat in the ground almonds and more tapioca flour. Cover the batter over the top of the raspberries.
Bake for 45 minutes. Eat warm from the oven drizzled in cold cream.
Expert Tips
Coating the raspberries with the tapioca flour is a step you don’t want to miss as it will help absorb the excess moisture from the raspberries and stop your pudding from becoming too dense.
You can use regular vanilla extract but if you really want to push the boat out use bourbon vanilla extract for an extra depth of flavour.
Allow the pudding to rest out of the oven for at least 15 minutes if you are serving warm.
What do you serve with it?
This dessert is certainly delicious by itself but of course an accompaniment is always welcome.
- In the summer months I prefer to drizzle over fresh double cream straight from the carton.
- Whipped double cream is also good for a bit more body.
- If you are really pushing the boat out then you just can’t go wrong with really good ice cream.
- In the cooler months then vanilla custard makes it into a really warming dessert.
FAQs
This glass baking dish is excellent for this pudding.
If you don’t eat the whole pudding straightaway then you can keep it in the fridge. It keeps well for up to 5 days. It is excellent cold as well but will firm up with a more solid texture.
Yes, tuck some foil over the top and re-heat at 180°C / 160°C fan / gas 4 for 20 minutes.
Yes, wrap up well and freeze for up to 2 months. Defrost thoroughly before re-heating (instructions above).
Yes. They give off a little more moisture though so the resulting pudding will be a little more squidgy. Still delicious!
Yes, you can swap the raspberries out for blackberries, blueberries or a mix of summer berries.
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Raspberry Pudding
Ingredients
- 350 g raspberries
- 70 g tapioca flour
- 150 g unsalted butter - room temperature
- 150 g light soft brown sugar
- 3 eggs - medium
- 1 teaspoon bourbon vanilla extract
- 100 g ground almonds*
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon icing sugar to finish
Instructions
- Pre-heat oven to 180°C / 160°C fan / gas 4 and grease a baking dish 27 x 17cm.
- Coat the raspberries in 20g tapioca flour, reserving the other 50g for later.
- Drop the raspberries into the bottom of the dish
- Beat the butter and sugar together until light and fluffy. About 6 minutes in a stand mixer, scraping the sides down occasionally.
- Add the eggs one at a time, beating well after each addition and then add the vanilla extract.
- Whisk together the ground almonds, the rest of the tapioca flour baking powder and salt.
- Add the flour mixture to other ingredients and beat well.
- Pour the batter over the raspberries.
- Bake for 50 minutes until the surface is golden.
- Remove from the oven.
- Rest the pudding for at least 15 minutes and sieve the icing sugar over the top just before serving.
Video
Notes
- Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- This recipe calls for ground almonds which is often known as almond flour outside of the UK. You are looking for blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.
- You can serve the pudding warm from the oven or later on at room temperature.
- If you are making ahead then it is best to re-heat before serving.
- Serve with cream or ice cream in the warmer months and vanilla custard in the cooler months.
- You can also use frozen raspberries.
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
This is so easy, and so very lovely just making for the 2nd time in ab0ut 5 weeks.
One question is how much can you do ahead of putting it in the oven.
Thanks Cath
You can bake the whole pudding as per the recipe then stash in the fridge. You can warm up in the oven before serving. I'm sure you know as well if you have made it before that actually this dessert is very delicious cold anyway - makes it a slightly different kind of thing but I love it with cold cream.
My wish list for a recent pudding was simple/low-maintenance, not too heavy, pleases everyone, looks delightful and will go just as well with cream or ice cream as custard. Tick, tick, tick, tick, tick. This one delivered on every level. I subbed the raspberries for blueberries and reduced the sugar a little. Delicious. Thanks for yet another lovely recipe Georgina.
Hi Penny - that's lovely to hear - I'm happy you enjoyed the recipe!
Often think I’ll leave a comment and then never bother, so please feel honoured! ;0)
I liked the look of this but only wanted to make it for the two of us so got less raspberries, then, before shopping day came round, 3 family members decided to come and see us, at short notice, so your recipe had to be upsized, I made it 1/3 larger by adding some apples from the garden, I used coconut sugar and 3 large eggs, it was absolutely delicious! So much so that I have made it again, just using apples, cinnamon spiced, it was delicious again! Thanks so much Georgina!
Thank you Janet! I love the idea of using cinnamon apples - how delicious!!
Hi Georgina!
I am interested in making this however in trying to convert the recipe to U.S. baking measurements I am getting conflicting answers. Is there an easy way for us to have the option to automatically convert your recipes once you post them?
Thanks for any help!
Hi Cindy, Yes, it is possible but I don't include it as the problem is with converting these recipes from weights to cups or ounces is that they don't convert very well. As I haven't developed these recipes specifically with US baking measurements in mind you end up with strange fractions into cups and ounces which would be quite tricky to measure up. I use weights as they are very specific with quantities which is important when I'm developing recipes with different gluten-free flours, plus it's how I learnt to bake in the UK. I'm afraid it's either a case of experimenting with the measurements in your own kitchen. However if you do find you want to bake other recipes from other sources as well which use weights then a pair of digital kitchen scales is under $10 and extremely useful and incredibly accurate.
Thanks for the tip to use a digital scale...makes sense that this would be the most accurate way to duplicate your recipes. I will give it a try. Thanks for responding!
Totally delicious and easy to make. I was unable to buy the tapioca flour locally so substituted it with cornflour after doing a little bit of online research for alternatives.
I can't wait to make this again for my grandson who is on a gluten-free diet.
Thank you again Georgina - your stem ginger recipe is also in my repertoire now!!
That's great Beverly - so happy you liked the recipe!