INGREDIENTS
Raspberry compote
300 g fresh or frozen raspberries, depending on seasonality
30 g caster sugar
1 tsp vanilla bean paste
Pudding
105 g unsalted butter, room temperature
105 g caster sugar
Zest of 2 oranges
Pinch of salt
110 g whole eggs, room temperature and beaten
105 g self-raising flour
Whipped cream
200 g fresh cream 35% fat
20 g caster sugar
Freeze-dried raspberry powder, for dusting (optional)
METHOD
Raspberry compote
- Place all of the ingredients into a bowl and mix to combine.
- Evenly divide the mixture between six 165 ml glass jars, 80 mm in diameter, or similar sized ramekins.
Pudding
- Place the room temperature butter, sugar, orange zest, and salt into the bowl of a freestanding mixer fitted with a paddle attachment and beat until light and fluffy.
- Slowly add the egg to the butter mixture, allowing it to incorporate after each addition.
- Lastly, add the self-raising flour and mix to combine.
- Divide the mixture between the six glass jars, on top of the raspberry compote, filling them approximately 5 mm from the top. If required, use the back of a spoon to level the surface.
- Top each jar with a square of baking paper, then wrap tightly with foil to completely seal.
- Place into the steam oven and steam at 100°C for 22-25 minutes.
- Remove from the steam oven, discard the foil and baking paper, then allow to stand at room temperature for 5 minutes.
- Meanwhile, prepare the whipped cream.
Whipped cream
- Place the cream and sugar in the bowl of a freestanding mixer fitted with a whisk attachment and whip to firm peaks.
- Scoop a generous dollop of the whipped cream on top of each pudding.
- Dust the top with freeze-dried raspberry powder and serve immediately.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
