Cottage Cheese and Raspberry Pudding
Add the cottage cheese and use a large metal spoon to fold it into the mixture. When combined, sift the flour and custard powder over the top of this mixture and again fold it in until all is combined.
Pour the mixture over the berries and use the back of a spoon to smooth the surface. Sprinkle with the almonds then pop it in your pre-heated oven for 1 hour or until a skewer inserted into the centre of the sponge comes out clean.
Serve with the remaining raspberries and an extra dollop of cottage cheese.
125g Brancourts Cottage Cheese (Classic, Lactose free)
1 x 500g pkt frozen fresh raspberries
2 tablespoons caster sugar
2 teaspoons finely grated lemon rind
1/2 teaspoon vanilla extract
155g (3/4 cup) caster sugar, extra
75g (1/2 cup) self-raising flour
35g (1/4 cup) custard powder
1 x 100g pkt flaked almonds