Ingredients

300 ml/1/2 pint double cream

75 ml/3 fl oz milk

2 gelatine leaves

50 g/2 oz sugar

2 tbsp light rum

12 raspberries


Cream pudding with fresh raspberries

Place the cream and milk in a pan and bring slowly to the boil. When the liquid starts to creep up the sides of the pan, adjust the heat so that it maintains a medium boil and continue to cook for a good five minutes until slightly reduced. Meanwhile, place the gelatine leaves in a bowl of cold water to soak for 10 minutes until they soften.

Stir the sugar into the reduced cream mixture with the rum and allow to dissolve. Remove from the heat and leave to cool for a few seconds. Drain the gelatine leaves and gently squeeze dry. Add to the pan and whisk continuously until dissolved. Leave to cool.

Divide the mixture equally between four x 120 ml/4 fl oz dariole moulds or ramekins. Place on a baking sheet and leave them to set in the fridge for at least three hours or up to two days is fine. To serve, dip the dariole moulds into hot water for a few seconds, then gently pull the pudding away from the sides of the mould with a small palette knife. Invert and gently shake out on to serving plates. Arrange three of the raspberries on each plate.