Fresh Raspberry Tamales With Ginger Custard Sauce

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - (1 stick)
2 1/2 cups	592ml	Masa harina
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Sugar
1 cup	237ml	Boiling water
1 1/2 cups	355ml	Sweet corn kernels - pureed
		(approximately 3/4 cup puree)
1 1/2 cups	355ml	Raspberries - pureed and strained
1 teaspoon	5ml	Vanilla
1/2 cup	80g / 2.8oz	Golden raisins - plumped in
1/2 cup	118ml	Rum - for 30 minutes and drained
1/2 cup	46g / 1.6oz	Toasted chopped almonds
1 tablespoon	15ml	Minced candied lemon peel - optional
		Ginger Custard Sauce - see * Note
		Garnish
		Fresh raspberries
		Mint sprigs

Recipe Instructions

* Note: See the "Ginger Custard Sauce" recipe which is included in this collection.

In the bowl of an electric mixer fitted with a paddle, beat the butter until light and fluffy (4 to 5 minutes). Add the masa, baking powder, salt and sugar and mix till blended. Add the water, corn puree, raspberry puree and vanilla and mix just until combined. Dough should be light and very moist.

Spread the dough on soaked corn husks in a square approximately 1/4-inch thick. Distribute some of the raisins, almonds and candied lemon peel in center and roll up to form a cylindrical shape. Tie or fold ends of husks over to enclose tamale. Steam tamales for 30 minutes and serve warm with some of the Ginger Custard Sauce and a garnish of fresh berries and mint sprigs.

This recipe yields 10 to 12 tamales.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9723 broadcast 10-03-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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