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5 from 3 votes

Raspberry Pudding

This easy Raspberry Pudding is a gorgeous family friendly gluten-free dessert. Chock full of sweet and tangy raspberries tucked into a soft light sponge. Heavenly drizzled with fresh cold cream.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 358kcal
Author: Georgina Hartley

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
Metric - US Customary

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

  • 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.

Ingredient measurements

  • 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

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving, assuming you portion the finished pudding out into 8 servings

Nutrition

Calories: 358kcal | Carbohydrates: 35g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 177mg | Potassium: 194mg | Fiber: 4g | Sugar: 22g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg