1 cup frozen raspberries
6 tablespoons golden syrup
100 grams butter
100 grams sugar
finely grated zest and juice of 1 lime
⅓ cup plain yoghurt or milk
1 teaspoon vanilla extract
175 grams self-raising flour
2 cups frozen raspberries
warm golden syrup for serving
Butter 6 x 200 ml capacity ramekins or dariole moulds. Line the bases with a small circle of baking paper, firmly pressing it on. Cut 6 larger circles to fit the top of the puddings.
Preheat the oven to 200°C.
Spoon 1 tablespoon of golden syrup into the bottom of each ramekin and top with 8 frozen raspberries just before adding the sponge mixture. Using frozen berries means they retain their shape during cooking.
Sponge: Cream the butter and sugar until light and creamy. Beat in the eggs one at a time. Combine the lime zest and juice, yoghurt and vanilla and fold into the eggs alternating with the flour. Carefully fold in the frozen raspberries, trying not to squash them too much. Divide the mixture between the ramekins, smooth the tops and cover with the baking paper. Cover each pudding with tin foil allowing a little space for the sponge to rise. Tie the tin foil firmly onto the ramekins with kitchen string.
Place the ramekins in a deep baking dish and pour in enough boiling water to come halfway up the sides.
Bake for 40 minutes until firm and risen.
To serve: Run a pallet knife around the inside of the dishes then invert onto serving plates. Drizzle with a little warm golden syrup and serve with softly whipped cream, custard or ice cream.