The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Raspberry sponge puddings

You'll need

  Raspberry filling 220 gm (1 cup) caster sugar 500 gm raspberries 1 tbsp Cointreau To serve: double cream   Sponge cake 6 eggs 165 gm (¾ cup) caster sugar 1 tsp vanilla extract 150 gm (1 cup) plain flour ¼ tsp finely grated lemon rind 1 tbsp melted butter


  • 01
  • For sponge cake, preheat oven to 180C. Using an electric mixer, whisk eggs and sugar until thick and pale and doubled in volume. Add vanilla and whisk until just combined. Sift one-third of flour over beaten egg mixture and fold in gently to combine, then sift remaining flour over, add lemon rind and melted butter and fold in gently to combine. Pour mixture into a lightly greased and floured 22cm springform pan and bake for 40 minutes or until golden and centre springs back when lightly pressed. Stand for 20 minutes, then turn onto a wire rack to cool.
  • 02
  • Combine sugar and 2 cups cold water in a small saucepan. Bring to the boil over high heat, cook for 2 minutes, then add half the raspberries and cook for 6 minutes, remove from heat and cool to room temperature. Add remaining raspberries and Cointreau.
  • 03
  • Using a serrated knife cut sponge into ½ cm-thick slices, then cut into pieces to line the sides and bases of four 200ml capacity dariole moulds. Spoon raspberries and most of the juice evenly among moulds and place a piece of sponge to cover top. Drizzle with remaining juice, cover and refrigerate for at least 3 hours.
  • 04
  • To serve, unmould puddings onto serving plates and serve with double cream.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jan 2007

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.