I first had this pudding in The Ivy restaurant in London with my dad. My dad almost lived there and therefore could order food without even looking at the menu. It was one of his favourite places to eat and I loved the food so much too that he gave me the cookbook. This is one of the recipes in the book. It is not only easy as it only has three ingredients but its a great combo of hot and cold and sweet and tart which is a winner in the pudding department for me.
Serves 2 greedy people.
1 box of raspberries, blueberries, and blackberries
100 g of quality white chocolate
125 g double cream
I invented this cake years ago when I was living in a flat with a kitchen the size of a broom cupboard. I just didn’t have the space to bake and have food in the oven at the same time. I was cooking a birthday dinner party and this cake hit the spot. You can decorate as magnificently as you want.It is better eaten on the day, or kept in the fridge.
3 shop bought sponge flans
A large tub of whipping cream (1000 ml)
A tub of ready made custard (very thick)
3 tablespoons of raspberry jam
A punnet (or tray) of raspberries
Berries to decorate