Raspberry Pudding

Finely chop the raspberries, mash them with a fork, and cook them quickly in a little water with the sugar

Remove from heat and stir in the butter or margarine and cornstarch

Beat the egg whites until stiff and fold into the mixture

Pour into a greased and floured mold

Bake in a water bath for approximately 45 minutes

Remove from oven while still warm, unmold, and serve with heavy cream

Another variant of raspberry pudding is to add 200 grams of crushed biscuits after mashing the raspberries, until well combined with the raspberry puree; then add one egg yolk and proceed exactly as above

This pudding will be more compact and nutritious.