Cooking

15 minutes

Portions

4 small

Chef, Deepa, says

Raspberries work perfectly in this simple creamy pudding. I’ve made some little shortbread biscuits to go with them, lovely for dipping!

Tips

Dip dip hooray!

By Deepa, of the Lazy Giraffe blog

Ingredients

200g fresh raspberries

2 tablespoons of granulated sugar

½ pint double cream

Dash of vanilla extract

2-3 tablespoons of icing sugar

Method

1. Start by cooking your raspberries, save a few to garnish the top of your puddings, and add the rest to a saucepan.
2. Add in the granulated sugar and a couple of tablespoons of water. Heat on a medium heat for about 5 minutes until the raspberries start to break down, stirring regularly.
3. Whilst the raspberries are cooking whip up your cream with the vanilla until it is thick and forms soft peaks.
4. Blend up your cooked raspberries to form a sauce, at this point you can be extra fancy and sieve out the pips, or leave them in if you don’t mind.
5. Very gently swirl the deep red raspberry sauce into your cream, take care not to beat too much otherwise your expertly whipped cream will collapse!
6. Arrange your raspberry flavoured cream in to glasses or small bowls, garnish with some fabulous fresh raspberries and dunk your shortbread in, devour!