Serves 4

You will need

Method

Reserve 12 raspberries for decoration and put remainder in a food processor. Add lemon juice and purée. Sieve to remove seeds.
Stir in icing sugar.
Put egg yolks, caster sugar, sherry and wine in a heatproof bowl and stand it over a pan of simmering water. Beat well until mixture is light, holds it's shape and has the consistency of just-melted icecream.
Remove from heat, stand bowl in ice and continue to beat until cold.
Whip cream and fold into egg mixture.
Drizzle in raspberry mixture and stir gently and briefly to give a ripple effect.
Spoon into stemmed glasses, decorate with reserved raspberries, dust with icing sugar.

Note: Other good fruits for this pudding are blueberries, blackberries or drained canned apricots.

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