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Add a photoServings: 4
Ingredients
- 1 pt Double Cream
- 11 ounce Sugar Finely grated rind and juice of two lemons
- 44 x Raspberries
Directions
- Put the cream, two ounces of the sugar and grated lemon rind in a saucepan and slowly bring to the boil. Meanwhile pour thr lemon juice into a large bowl. Pour the warm cream mix onto the lemon juice, stirring gently to mix. Cold quickly over crushed ice or possibly in the refrigerator.
- Line four ramekins with clingfilm and arrange six raspberries in the base of each one. Pour on just sufficient of the lemon mix to cover them. Refrigeratein the refrigerator for 15 min. Pour on the rest of the lemon mix and chill for at least two hrs, or possibly preferably over night.
- For the caramelised raspberries, dissolve 9 ounces of sugar in 6 Tbsp. of water in a heavy based saucepan over a low heat. Increase the heat and boil rapidly to a golden brown caramel. Spear the twenty remaining raspberries on a skewer one at a time and dip into the caramel turning to coat. Transfer to a baking tray lined with non-stick baking parchment and leave to cold.
- To serve, turn the puddings out on to individual serving plates. Surround with the caramelised raspberries and some more fresh rasperries if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 205 | 38% |
| Total Fat 23.3g | 29% |
| Saturated Fat 14.43g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 48mg | 2% |
| Potassium 178mg | 5% |
| Total Carbs 84.73g | 23% |
| Dietary Fiber 1.3g | 4% |
| Sugars 78.95g | 53% |
| Protein 3.48g | 6% |
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