Recipe for delicious old-fashioned raspberry ‘bazaar’ pudding – a fluffy, melt-in-the-mouth concoction made of whipped evaporated milk and jelly
1 x 380g tin of evaporated milk
2 cups of frozen raspberries
½ cup water
¾ cup sugar
5 leaves gelatine (I used the leaf gelatine available at Woolworths – approx. 230 bloom)
Chill the evaporated milk. It needs to be super cold, so at least 3 hours in the fridge. Place the raspberries, sugar and water in a small saucepan and boil for 5 minutes. Remove and pour into your liquidiser or food processor. Blitz until it is a smooth puree. Strain the puree through a sieve to remove all the seeds. Allow the raspberry puree to cool to room temperature. NB: Spoon out half a cup of the puree and set it aside.
Soak the gelatine leaves in a bowl of cold water for 5-10 minutes, then remove and gently squeeze out the liquid. Place the leaves in a small bowl and stir in 3 tablespoons of very hot water to dissolve the gelatine. It takes mere seconds.
Stir the dissolved gelatine into the raspberry puree (the half a cup you spooned out earlier stays separate and does not get any gelatine.) Pour the cold evaporated milk into a large bowl and whisk it until it is foamy and thick. Fold the puree mix containing the gelatine into the evaporated milk. Pour into a large bowl or several individual bowls or glasses. Cover with cling film (so it does not absorb fridgy flavours) and chill until set.
Serve this light-as-a-cloud raspberry pudding with a generous splodge of the puree you set aside.
NOTE: This pudding can also be made with fresh raspberries instead of frozen. Strawberries, either fresh or frozen, also work well.
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