I’m getting in lots of entries before we go to Cornwall! 🙂
Anyway, my top favourite pud:
Serves approx 4-6
You make it straight in the serving bowl; I like using a trifle bowl that’s around 1.5 litres or so.
- 2x 400g tins raspberries
- 175g Sponge fingers
- 250ml double cream, whipped
- Dash of sherry/rum/.. (optional)
- Drain the rasps, keeping the juice, and put to one side.
- Dip the sponge fingers in the rasp juice, so that they are saturated but not soggy, and line the bottom and sides of the serving bowl. The easiest way to do this is to dip each finger and put it straight into the bowl. Make sure you hold back a few sponge fingers for step (6).
- Throw 2 or 3 tablespoons of juice of the juice over the fingers for good measure. If you are using alcohol, throw it in here too.
- Put in half the raspsberries, and level-off to form a layer.
- Make another layer using just under half the whipped cream.
- Make a second layer of dipped sponge fingers, with a bit more juice/alcohol thrown over
- Use the remaining raspberries to form another later.
- Finish off with a covering of whipped cream.
- Leave in the fridge for long enough for everything to soak through – probably an hour or two will do it.
It is the yummiest pudding ever, and the precise construction doesn’t matter. I personally think it doesn’t need any spirits in it, but a dry sherry or even rum might just add a nice tang. Other options include using Marscapone instead of whipped cream, in which case you’d stir the drained raspberries through it, and put in half and half with a layer of sponge fingers between.
H’mm – the above isn’t quite right; I’m not sure the layer of cream in the middle really works, and the sponge fingers that line the side of the dish didn’t really end up integrated properly. Perhaps a longer soaking in the juice would have helped? It was still yummy, but not quite right, somehow…