Today I…made pudding!
I saw a recipe in this month’s Good Food magazine and thought I would have a go.
Here’s the recipe
- 500g of ginger nuts
- 600ml double cream
- 600g cream cheese
- 50g icing sugar + a little for dusting
- 150ml sherry or marsala – (I used honey rum instead)
- 400g raspberries
Beat together the cream cheese and 50ml of the alcohol with an electric whisk. Add the cream add sugar and beat until thick and softly whipped.
Brush the biscuits with a little of the alcohol and arrange on a serving plate or stand to make a base layer. Spread over a layer of cream and squish in some raspberries.
Repeat with another layer of biscuits then cream and fruit, pressing down gently. Repeat, finishing with a fourth layer of cream and pile up the rest of the raspberries on top.
Dust with icing sugar or sprinkle with biscuit crumbs.
Cover with an upturned bowl or loosely with cling film and chill until ready to serve.
Its very, very, good after 2 hours when the biscuits will have softened slightly. Can be made the day before.
Here are some photos of the finished result, courtesy of my talented daughter
(thanks Hannah xx)