Lemon & raspberry baskets
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Lemon & raspberry baskets

By Jane Hornby

With just five ingredients, this is a great little pud to have up your sleeve when you’re in a hurry

  • 5 mins work
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 348
  • fat 16g
  • saturates 8g
  • carbs 52g
  • sugars 29g
  • fibre 1g
  • protein 3g
  • salt 0.23g

Ingredients

  • 50g dark chocolate, broken into pieces
  • 325g jar good-quality lemon curd
  • 200g pot half-fat crème fraîche
  • 150g punnet raspberries
  • 6 brandy snap baskets

Tip

Good Food know-how
You can find brandy snap baskets in the biscuit section of most supermarkets. If you find some are broken when you open the pack, just lightly crush the rest and layer up in serving glasses with the raspberries and spoonfuls of lemony cream.

Method

  1. Melt the chocolate in the microwave for 2 mins on High, stirring halfway through. Meanwhile, stir together the lemon curd and the crème fraîche.

  2. Divide half the raspberries between the baskets, spoon over the lemon cream and top with the rest of the berries. Drizzle the dark chocolate over the tops of the baskets and leave in the fridge to set for 5-10 mins or up to 1 hr.

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