Seasonal Fruits with Caramel Cream – pudding  winner

From Nancy Taggart, Onchan, Isle of Man

Serves 4.

  • 110g (4oz) caster sugar
  • 4 tablespoons of single cream
  • 450g (1lb) summer berries
  • Fresh mint to decorate

Q Place the sugar in a small saucepan with 2 tablespoons of cold water. Heat gently until the sugar dissolves, then bubbles, turns brown and caramelises. Immediately add another 4 tablespoons of warm water. At this stage the mixture will splutter. Stir until evenly blended. Allow to cool slightly, then stir in the cream. In a bowl mix together the prepared fruits. Spoon a pool of caramel onto 4 plates, top with fruits and decorate with sprigs of mint. Serve any remaining caramel cream separately.

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