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Mum’s Raspberry Bomb
At a Glance
- Prep
- 15 minutes
- Cook
- 360 minutes
- Total
- 10 min
- Servings
- 4.00 serving(s)
Categories
- Dessert
Cuisine
- British
Cooking Method
- Fry
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mum's Raspberry Bomb brings together 250 ml double cream (heavy), 250 g raspberries (about 1 punnet), 100 g icing sugar (confectioners) in a practical dish for home cooking. It takes about 10 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 250 ml double cream (heavy)
- 250 g raspberries (about 1 punnet)
- 100 g icing sugar (confectioners)
- 6 small meringues, roughly crushed
- 1 tablespoon brandy (optional)
- 1 teaspoon vanilla extract
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Instructions
Whip the cream together with the icing sugar, brandy and vanilla.
Add the raspberries crushing some of them as they go in along with the meringues.
Mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat) and freeze overnight.
Remove from freezer at least 15 minutes before serving.
Turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish) and enjoy!
Wish you made double.
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