Raspberry and Whisky Cake
By Karen Burns Booth www.lavenderandlovage.comPrint this recipe
Two great Scottish classics come together in this recipe: Scottish berries and whisky! Perfect for colder weather. The whisky could be omitted if serving this to a family.
4 tablespoons raspberry jam
350g fresh raspberries
175g (6ozs) butter
150g (6ozs) caster sugar
3 large eggs, beaten
4 tablespoons Scotch whisky
225g (8ozs) Self-Raising flour
Scottish Raspberry Preserve
- Grease a 2 litre (3 1/2 pint) pudding basin with butter and then line the base with a circle of greaseproof paper.
- Spoon the jam into the bottom of the basin and then arrange the fresh raspberries over the top, allowing them to come up the side of the basin, so there is only one layer, if possible.
- Beat together the butter and sugar until it is light and pale in colour, this is essential for a light and fluffy pudding. Then beat in the eggs with the whisky.
- Sift the flour carefully into the mixture and fold it in gently before spooning the sponge mixture over the raspberries.
- If you are using a plastic basin, place the lid on; if not, then cover the pudding with a sheet of buttered greaseproof paper and then some foil that has been pleated in the middle to allow for pudding expansion! Secure with string and make a string handle if you wish for ease of removing the pudding.
- Steam the pudding for 1 1/2 to 1 3/4 hours, or until well risen and when a skewer is inserted, it comes out clean.
- You can keep the pudding warm in the steamer until you are ready to serve it; when you are ready to serve, carefully un-mould the pudding by inverting it on to a serving dish. Garnish with a dusting of icing sugar if you wish and serve hot accompanied by cream, custard or crème fraîche.