No raspberries this season, but you can make this pudding with freeze dried raspberry powder! I used 2 free range egg whites (no egg yolks or you will not get a pretty pink colour!), 3 tbsp of sugar, 1 tbsp of flour 500 ml of milk, 20 g butter and 2 tbsp of Fresh As Raspberry powder. Stir the first 4 ingredients and then, once the custard is thick, add the following two, stirring well. Turn off the heat and pour into 4 glasses. Refrigerate before serving. Top with frozen raspberries if you like.
Photos and recipes by Alessandra Zecchini ©