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Le Creuset
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Le Creuset
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Got your sorbet collection? Let's try out the pudding in it! PROMOTION ALERT: Get your Sorbet Stoneware collection now at 30% off! Offers valid till 30 Sept 2018. Lemon and Raspberry Puddings These light, fruity puddings are the perfect way to finish off a meal in summer. It's summer all year long, means we can have it whenever! Yay! INGREDIENTS 200g frozen raspberries, thawed 30g icing sugar, plus extra for dusting 1 ½ cups full cream milk ¾ cup desiccated coconut 50g butter, melted 3 free-range eggs 1/3 cup plain flour 1 cup caster sugar ¼ cup lemon curd (store-bought), plus extra for serving Pink food colouring METHOD First, make a raspberry coulis. Add the thawed raspberries to a saucepan with 1 tablespoon of water and bring to a simmer. Mash the berries with a fork and stir in the icing sugar to taste. Leave to reduce for about 5 minutes, then remove from the heat to cool. For the puddings, preheat the oven to 180°C. Blend the milk, coconut, butter, eggs, flour, and sugar in a blender until smooth. Divide the mixture in two. In one bowl, add ¼ cup lemon curd and fold through. In the other bowl, add ¼ cup raspberry coulis with a dash of food colouring to make it a brilliant pink. Pour into Le Creuset Sorbet Collection Bowls and bake for 25 – 30 minutes until lightly golden and set. Best eaten hot out of the oven with a dollop of lemon curd or raspberry coulis to serve. Finish with a dusting of icing sugar. Recipe serves 6 #homemade #homecook #dessert
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