2 c. fresh raspberries
2 c. unbleached white flour
4 tsp. baking powder
1/2 tsp. salt
1 c. sugar
4 tbsp. butter
2 eggs, well beaten
1 c. milk

Clean raspberries; set aside. Mix flour, baking powder, salt, and sugar. Cut in butter with a knife or pastry blender. Add eggs, raspberries, and milk. Pour into 6 well greased custard cups. Place cups on a steaming rack over boiling water in a wok or pot. Cover and steam for 90 minutes. Check water level occasionally, adding more as needed. Unmold and enjoy!!