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100g salted butter, softened, plus extra for greasing

3 tbsp fresh or dried meadowsweet blossoms

4 tbsp local honey

120g golden caster sugar

3 eggs

150g self-raising flour

50g breadcrumbs from leftover bread or ground cobnuts

200g fresh raspberries



  • Grease a 1.5L pyrex bowl with butter and evenly scatter over 2 tbsp of the meadowsweet

  • For the sponge, cream together the butter, sugar and 2 tbsp of honey until pale, light and fluffy. Beat in the eggs one by one, adding a spoonful of flour after each addition, so the mix doesn’t split

  • Fold in the remaining flour and breadcrumbs until evenly combined.

  • In a separate bowl gently crush the raspberries with the remaining honey, then transfer to the greased pudding bowl. Spoon the sponge batter on top of the raspberries – it should come two-thirds of the way up the bowl.

  • Cover the bowl with greased parchment with a fold in it and secure with a large elastic band or string

  • Place the pudding into a large saucepan and pour in boiling water so that it reaches half-way up the sides of the bowl. Put the lid on the saucepan, bring the water to the boil, then turn down to the heat and simmer the pudding for approx. 1.5hours.

  • Carefully take the pudding out of the saucepan and let stand for 10 minutes before turning out onto a plate

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