Recipe: Joe's lemon and raspberry pudding

Lemon and Raspberry .JPG

Joe Shannon, Executive Head Chef at the Radisson Blue Hotel and Spa, Sligo shares exclusive recipes you can make at home

Serves 4

You will need

250g Caster sugar

600ml Full Fat Cream

2 Lemons

1 Vanilla pod

12 Raspberries

Method

1. Heat together the cream, 150g of sugar, vanilla seeds and vanilla pod, when just to the boil, strain into a fresh bowl.

2. Grate the rind of the lemon, separate the juice and add to the cream mixture, place 3-4 raspberries into a martini glass and leave in fridge to set, this will take a minimum of 3 hours

3. Take the remaining sugar, place in a pan over a high heat, when it’s starts to brown, reduce the heat and every now and then lift your pan and very carefully move side to side until all the sugar has dissolved and will look brown, leave to one side until nearly starting to set

4. Hold out a handle of a wooden spoon or I like to use sharpening steel, carefully dip a tea spoon into the sugar mix and move over the handle over and back, long strains of sugar will form, gather together into a ball. Place your sugar ball on top of your pudding and serve

Woman's Way