Lover`s Delight Recipe


  • 75 gms Castor Sugar
  • 1 Loaf Sliced White Bread, crusts removed
  • 900 gms Mixed Raspberries, Red Currants, Black Currants, Plum

  • To Decorate
  • 50 ml Double cream
  • 6 Sprigs of Red Currants/Black Currants


  1. Cut 6 circles of bread to line the base of each tea cup. Cut strips for the sides, reserving 6 slices.
  2. Halve and stone the fruits where necessary. Cook gently with the sugar until the juices flow.
  3. Lift the fruit out of the juice and sugar mixture and pack into the cups. Cut 6 circles from the reserved bread slices and use to cover the fruit. Sprinkle with half the fruit juice. Reserve the rest of the juice.
  4. Cover filled cups with greaseproof paper. Stand on a tray and put a ramekin (a small dish used for baking and serving) with a small weight inside, on top of each one. Chill in the fridge overnight.
  5. Turn out the puddings onto 6 desert plates and surround with a pool of the reserved juice. Pipe 2 rings of cream around each pudding and feather with a skewer.

Tip: When ice cream is rock-hard, dip the scoop in hot water to make scooping easier.

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