Advertisement

Ingredients

  • 450g raspberries
  • 400ml condensed milk
  • 142ml pot double cream

Method

  • STEP 1

    Whizz 350g raspberries to a pulp in a blender, add the milk and cream and whizz. Add the remaining fruit and pulse once or twice.

  • STEP 2

    Divide the mixture between 6 200ml dariole moulds (it won’t fill them up completely) or a 500ml plastic or metal pudding basin and freeze overnight. To unmould, dip in hot water and serve with raspberries.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement