Mum's Raspberry Bomb

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 whip the cream together with the icing sugar, brandy and vanilla.
• 2 add the raspberries crushing some of them as they go in along with the meringues.
• 3 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.
• 4 remove from freezer at least 15 minutes before serving.
• 5 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!
• 6 wish you made double.