Recipes: Lemon & raspberry baskets

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

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

  

  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.

  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.

  Per serving

  348 kcalories, protein 3g, carbohydrate 52g, fat 16 g, saturated fat 8g, fibre 1g, sugar 29g, salt 0,23 g