Mum'S Raspberry Bomb

6 ingredients
6 steps

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

Directions

  1. 1
    Whip the cream together with the icing sugar, brandy and vanilla.
  2. 2
    Add the raspberries crushing some of them as they go in along with the meringues.
  3. 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. 4
    Remove from freezer at least 15 minutes before serving.
  5. 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. 6
    Wish you made double.

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