Summer iced puddings
Average rating:
Lesley Waters' individual iced summer puddings are easy to make and great to look at. Kids will love mashing the meringues and making the mixture.
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Serves: 4
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Skill level: Easy peasy
Ingredients
Don't let ice cream melt and refreeze - the result can be an unpalatable mess!
- 350g (12oz) soft-scoop raspberry ripple ice cream
- 4 ready-made meringue nests
- 115g (4oz) strawberries, hulled and quartered + extra for decorating
- 175g (6oz) raspberries
- 2tsp runny honey
Method
- Line 4 x 150ml ramekin dishes or freezer-proof teacups with cling film and set to one side.
- Place the ice cream in a bowl and crumble over the meringues. Add the strawberries and half of the raspberries and gently fold in.
- Spoon the mixture equally between the 4 prepared ramekins or teacups and level out. Cover well with cling film and place in the freezer for 1¼ hours.
- Meanwhile, make the raspberry sauce. Place the remaining raspberries in a blender with 15ml/1tbsp water and whiz until smooth. Stir in the honey.
- Turn the iced puddings out on to serving plates and remove the clingfilm. Drizzle each with the raspberry sauce and arrange a few extra strawberries alongside or on top. Serve straight away.
Lesley Waters has created a series of fun family recipes using Wall's Soft Scoop ice cream - www.loveicecream.com
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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