Ingredients
55g/2oz butter, extra for greasing
55g/2oz caster sugar
55g/2oz self-raising flour
1½ tbsp milk
½ vanilla pod, seeds only
1 free-range egg
8 tbsp raspberry jam
double cream, to garnish
mint sprig
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease four small dariole moulds with a little of the butter.
3. Place the butter, sugar, flour, milk, vanilla seeds and egg into a food processor and blend until combined. Divide the mixture among the dariole moulds.
4. Place the dariole moulds onto a baking sheet and cook for in the oven for 10-15minutes until set and a skewer comes away clean when poked into the middle of the puddings.
5. Heat the raspberry jam in a saucepan over a medium heat then spoon over puddings.
6. To serve, place the puddings onto plates, drizzle with cream and garnish with a sprig of mint
