If you have people round for lunch or supper and haven’t got much time or inclination to do something complicated, why not try this simple recipe from the lovely Mary Berry. You can even make it 24 hours ahead. Best of all it’s foolproof. We all need that sometimes!

Screen Shot 2016-08-13 at 17.08.41Ingredients serves 8
600ml pouring double cream
150g caster sugar
Finely grated zest and juice of 3 lemons
Punnet fresh raspberries
3 tbspns brandy

How to prepare

Heat the cream, sugar and lemon zest in a wide based pan over a low heat until simmering. Stir continuously for about 3 mins.

Remove from heat and leave until lukewarm.

Place a few raspberries in the bottom of eight small cups or glasses or pots. Mix the lemon juice and brandy with the cooled cream and stir.

Pour the lemon cream into the pots over the raspberries. Transfer to the fridge to set for a minimum of two hours. Serve with whipped cream.

Not suitable for freezing.

Have a look at our other brilliant puds – click here


    • I think whisky would work. Haven’t tried it myself though Louise, but it would go really well with the lemon flavours. Such a good recipe and it works just as well without any alcohol. Best wishes, Grace

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