Viennese Raspberry Pudding is a light and pleasant dessert to make zohen fresh raspberries are in season. Serve it with lots of whipped cream.
2 oz. plus
1 teaspoon butter
1 fl. oz. water
1 oz. flour
1 tablespoon grated orange rind
1 lb. fresh raspberries, hulled
3 tablespoons castor sugar
1 teaspoon icing sugar
Using the teaspoon of butter, grease a baking sheet. Set aside. Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
In a large saucepan, bring the water to the boil over moderate heat. Add the butter. When the butter has melted, remove the pan from the heat and beat in the flour. Continue beating until the mixture pulls away from the sides of the pan.
Beat the eggs into the mixture one by one, beating each one into the dough until it is well blended before adding the next. When the eggs have been completely absorbed, the mixture should be thick and somewhat glossy. Stir in the orange rind.
Spread one-quarter of the mixture on the baking sheet to make a 7-inch circle. Spoon the remaining choux pastry around the edge of the circle to make a case.
Put the raspberries and sugar into the pastry case. Place the baking sheet in the oven and bake for 40 minutes or until the pastry has risen and is deep golden brown in colour. Remove the baking sheet from the oven and transfer the pudding to a serving dish. Sprinkle the pudding with the icing sugar and serve immediately.