Seasonal Fruits with Caramel Cream – pudding winner
From Nancy Taggart, Onchan, Isle of Man
- 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.