- 1/4 cup (20g) flaked almonds
- 30 gram butter
- 3/4 cup (110g) self-raising flour
- 1/3 cup (80ml) milk
- 2/3 cup (150g) firmly packed brown sugar
- 2 teaspoon orange rind, finely grated
- 3/4 cup (110g) frozen raspberries
- 1/4 cup (60ml) orange juice
- 3/4 cup (180ml) boiling water
- 1Grease shallow 1.5-litre (6-cup) microwave-safe dish.
- 2Place nuts in small microwave-safe bowl, cook, uncovered, in microwave oven on HIGH (100%) about 2 minutes or until browned lightly.
- 3Place butter in medium microwave-safe bowl, cook, uncovered, in microwave oven on HIGH (100%) 30 seconds. Add flour, milk and half of the sugar, whisk until smooth. Stir in rind and raspberries, spread into prepared dish.
- 4Sprinkle remaining sugar over raspberry mixture, carefully pour over combined juice and boiling water.
- 5Place pudding on microwave-safe rack, cook, uncovered, in microwave oven on MEDIUM-HIGH (70%-80%) about 12 minutes. Stand 5 minutes.
- 6Sprinkle pudding with nuts. Serve with cream or ice-cream, if desired.
If cooking in a conventional oven, grease 1.5-litre (6-cup) ovenproof dish. Bake, uncovered, in moderately hot oven about 20 minutes. This recipe is best made close to serving. This quick and easy version of the classic recipe does not require pots or pans, so it's the perfect dessert for pudding lovers with no time to waste.
The Latest from Australian Women's Weekly Food
- South-East Asian dinner recipesYesterday 11:51pm
- Impossible pieYesterday 2:00pm
- What food is in season in June?Yesterday 2:00pm
- Pineapple upside-down cakeYesterday 2:00pm
- Ultimate slow cooker ideas for winterYesterday 2:00pm
- Banana cake recipesYesterday 2:00pm
- Pumpkin sconesYesterday 2:00pm
- 14 sweet & savoury buttermilk recipesYesterday 2:00pm
- Custard tartYesterday 2:00pm
- 27 brilliant ways to use barley in your recipesYesterday 2:00pm
- Peach galetteYesterday 2:00pm
- Vietnamese beef brisketMay 29, 2020
- Baked rice custardMay 29, 2020
- Easy guacamoleMay 28, 2020
- Boeuf bourguignonMay 28, 2020