-
1
Put the cream, two ounces of the sugar and grated lemon rind in a saucepan and slowly bring to the boil.
-
2
Meanwhile pour thr lemon juice into a large bowl.
-
3
Pour the warm cream mix onto the lemon juice, stirring gently to mix.
-
4
Cold quickly over crushed ice or possibly in the refrigerator.
-
5
Line four ramekins with clingfilm and arrange six raspberries in the base of each one.
-
6
Pour on just sufficient of the lemon mix to cover them.
-
7
Refrigeratein the refrigerator for 15 min.
-
8
Pour on the rest of the lemon mix and chill for at least two hrs, or possibly preferably over night.
-
9
For the caramelised raspberries, dissolve 9 ounces of sugar in 6 Tbsp.
-
10
of water in a heavy based saucepan over a low heat.
-
11
Increase the heat and boil rapidly to a golden brown caramel.
-
12
Spear the twenty remaining raspberries on a skewer one at a time and dip into the caramel turning to coat.
-
13
Transfer to a baking tray lined with non-stick baking parchment and leave to cold.
-
14
To serve, turn the puddings out on to individual serving plates.
-
15
Surround with the caramelised raspberries and some more fresh rasperries if desired.
