Little raspberry and hazelnut puddings


Serves 4 – me, Bert, Daddy and Ben

2 tablespoons ground hazelnuts

2 dessert spoons self raising flour

2 tablespoons golden caster sugar

2 eggs

100ml cream

Sprinkling of cinnamon

A handful of fresh or frozen raspberries

Mix all the ingredients except the berries together and grease some small tins with a little butter – I used Yorkshire pudding tins. Put a few raspberries in each then pour in the batter and cook at 180 degrees or in the middle of the Aga roasting oven for 12 minutes. Perfect for babies who’ve worked up an appetite by being pushed round in a wheelbarrow.


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