Recipes

From The Great British Village Show James Martin Cookbook

Serves 6

    175g (6oz) butter, softened
    150g (5oz) caster sugar
    1 vanilla pod, split open
    3 eggs
    175g (6oz) plain flour
    1 rounded tsp baking powder
    A jar of the best raspberry jam you can find
    1 normal size punnet of fresh raspberries

Method

Preheat the oven to 180°C fan (200°C/gas 60. Grease 6 dariole moulds with a little butter.
Put the butter and caster sugar in a bowl. Scrape the sticky seeds from the vanilla pod into the bowl. Cream until soft and pale. Beat in the eggs one by one. Stir in the flour and baking powder until amalgamated.

Fill the moulds until three-quarters full – any more and you will witness an eruption. Place the moulds on a baking tray and bake for 20-25 minutes until golden and risen. Loosen the puddings with a palette knife, then turn out onto plates.

Heat up the raspberry jam, then add the fresh raspberries. Pour copious quantities of the hot raspberries and jam over the puddings and serve.